From Victoria's KitchenGrilled Shrimp, Corn, and Black Bean Salad

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It takes almost 20 minutes to prepare this meal and the cook time will be about 15 minutes. I love shrimp; I use it in salads, omelettes and soups, and sometimes in Persian rice, with some green beans and chopped celery and parsley and diced tomatoes. This time I decided to make a recipe with grilled shrimp. So lets put some Persian music on, open the windows, pour some red wine for yourself, get the apron from the cabinet and bring out the cooking pots. Lets cook, Persian kadbanoo! Most Persian men do not feel full if you forget to bring the dish of cooked rice to the table so for them, we can always add a dish of simple white Basmati rice to this recipe and make it more festive.
 
What We Need :
½ cup lime juice
1 pound cooked shrimp, peeled
2 ears corn, shucked
4 cups iceberg lettuce
2 cups chopped tomatoes
1 can black beans, rinsed and drained
2 tbsp chopped fresh cilantro
2 tbsp chopped green onions
1 ½ cups crushed tortilla chips
Vinaigrette dressing, salsa and sour cream optional
 

How to Make this Dish:
 Drizzle 1/4 cup of the lime juice over the shrimp. Grill the shrimp, covered with grill lid, over medium heat for three to five minutes on each side until it gets a little brown. Grill corn over medium heat 10 to 12 minutes, turning once and then cut the corns from cob.

In your serving round bowl, combine lettuce and tomatoes, then black beans and cilantro and green onions, shrimp, and the crushed tortilla and also the corns, and add the remaining of the lime juice over the platter. Top with your favorite dressing. I like to use vinaigrette with salsa and sour cream, but you can use anything you like. Serve immediately. This recipe will serve 4 people. This dish is great if you like to keep a healthy diet, as it contains 410 calories, very little sodium and is full of fiber. My mom used to add spinach leaves to this dish but you can go green the way you like. You can be creative and add chopped or shredded carrots or broccoli or cooked squash. I like to keep it simple like this but you can go wild and do what you love. I hope you enjoy this dish and your family appreciates what you have brought to the table for them.

Love, Vicky

shadishokri@hotmail.com

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