My tomatoes have gone crazy this year and boy are they great. They are deep red, meaty, and full of flavor. This salad uses 3 cups of chopped tomatoes so it was perfect to showcase my bounty.
GRILLED SHRIMP, CORN, AND BLACK BEAN TOSTADA SALAD
5 TBSP. fresh lime juice
3/4 cup olive oil
6 TBSP. chopped fresh cilantro
1 1/2 TBSP. minced seeded jalapeno chili (preferably red)
1 TBSP. ground cumin
3 cups chopped seeded tomatoes
1 15 oz can black beans, rinsed and drained
1 cup chopped green onions
3/4 cup chopped fresh cilantro
3/4 cup chopped red onion
6 cups shredded iceberg lettuce (about 1 head)
2 ears corn, husked
24 large shrimp (about 1 1/2 lbs.) peeled and deveined
24 large tortilla chips
Additional chopped fresh cilantro (optional)
FOR DRESSING:Place lime juice in medium bowl. Gradually whisk in olive oil. Mix in cilantro, jalapeno and cumin. Season to taste with salt and pepper.
FOR SALAD:Combine tomatoes, beans, green onions, 3/4 cup cilantro and red onion in large bowl. (Dressing and salad can be prepared 6 hours ahead. Cover dressing
and let stand at room temperature. Cover salad and refrigerate.)
Prepare BBQ (medium high heat). Mix lettuce into salad. Pour 1/4 cup dressing into small bowl. Reserve remainder for salad. Brush corn with dressing from small bowl. Grill corn until beginning to brown, turning often, about 5 minutes.
Brush shrimp with dressing from small bowl and grill until opaque in center, turning occasionally, about 5 minutes. Cut kernels from corn and add to salad. Toss salad with enough dressing to coat. Season with salt and pepper. Top with shrimp. Garnish with tortilla chips and additional cilantro if desired.
I use more than 24 chips, use the hearty chips, line a
fairly shallow bowl with the chips point down and put the
salad in the center and the shrimp on top.