Best 4 Grilled Shrimp Corn And Black Bean Tostada Salad Recipes
Indulge in a vibrant and flavorful fiesta with our Grilled Shrimp, Corn, and Black Bean Tostada Salad. This tantalizing dish combines succulent shrimp, grilled to perfection, with roasted corn, hearty black beans, and a medley of crisp vegetables, all nestled atop crispy tostada shells. Drizzled with a tangy, homemade cilantro-lime vinaigrette, this salad bursts with a symphony of flavors, textures, and colors. Accompanying this main event, you'll find a delightful array of complementary recipes to enhance your dining experience. Dive into the creamy Avocado Tomatillo Salsa, bursting with fresh avocado and tangy tomatillo. Spice things up with our fiery Roasted Poblano and Corn Salsa, featuring succulent poblano peppers and sweet corn. For a refreshing twist, try our vibrant Pickled Red Onion Slaw, balancing acidity and sweetness with a touch of crunch. And to satisfy your sweet cravings, whip up a batch of our delectable Churros with Dulce de Leche, a classic treat with a crispy exterior and a gooey, caramel-like center. Get ready to tantalize your taste buds and embark on a culinary adventure with our Grilled Shrimp, Corn, and Black Bean Tostada Salad, along with its irresistible accompaniments.
Let's cook with our recipes!
SUNNY'S SHRIMP, CORN AND BEAN SALAD
Provided by Food Network
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Skewer the shrimp onto metal skewers and place on a baking sheet.
- Whisk together 3 tablespoons of the olive oil, the juice of 1 lime, 1 tablespoon of the minced garlic, a big pinch of pink Himalayan salt and freshly ground pepper to taste in a large bowl. Pour the marinade over the shrimp and stir thoroughly to coat both sides of the shrimp. Let marinate for 20 minutes.
- Preheat a grill to medium-high heat.
- Grill the corn until slightly charred and grill marked, 3 to 4 minutes per side. Let cool, and then cut the kernels off the cob.
- Grill the shrimp until grill marked and pink in the center, 2 to 3 minutes per side. Let cool, and then remove from the skewers and slice in half crosswise.
- Combine the corn kernels, beans, shrimp, cilantro and pink Himalayan salt to taste in a large bowl. Drizzle with the remaining 2 tablespoons olive oil, the juice of 2 limes, the remaining 1 tablespoon minced garlic and freshly ground pepper to taste. Gently toss to combine. Let chill at least 30 minutes before serving.
GRILLED SHRIMP WITH ROASTED CORN AND BLACK BEAN SALSA
Steps:
- Soak bamboo skewers in water for 30 minutes. Prepare barbecue (medium high heat). Grill corn until just tender and brown in spots, turning frequently, about 10 minutes. Cut corn from cob. Transfer corn kernels to medium bowl. Add tomato, black beans, onion, cilantro, lime juice, 1 jalapeno and 1/4 teaspoon ground cumin and stir to blend. Combine wine, olive oil, remaining jalapeno and 1/4 teaspoon ground cumin in a large bowl. Add shrimp and toss to coat. Cover and refrigerate 1 to 2 hours, stirring occasionally.
- Remove shrimp from marinade; discard marinade. Thread shrimp on bamboo skewers. Sprinkle with salt and pepper. Grill until just cooked through, about 2 minutes per side. Spoon salsa on platter. Top with shrimp skewers.
GRILLED SHRIMP, CORN AND BLACK BEAN TOSTADA SALAD
Yield 4 servings
Number Of Ingredients 17
Steps:
- Make Dressing: Place lime juice in medium bowl. Gradually whisk in olive oil. Mix in cilantro, jalepeño, and cumin. Season to taste with salt and pepper. Make 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 berbeque (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 unril 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.
BLACK BEAN, CORN, TOMATO, AND SHRIMP SALAD
This colorful, Mexican flavored salad is perfect on its own or served with chips or tortillas. A can of Hunt's® Diced Tomatoes makes it super easy.
Provided by Tammy Lynn
Categories Trusted Brands: Recipes and Tips Hunt's
Time 10m
Yield 6
Number Of Ingredients 13
Steps:
- Combine black beans, corn, green chilies, tomatoes, green onions, shrimp, and cilantro in a large bowl; stir. Combine remaining ingredients and stir well.
- Stir in olive oil, cumin, garlic powder, lime juice, and hot sauce. Best refrigerated 2 hours before serving.
Nutrition Facts : Calories 192.9 calories, Carbohydrate 24.1 g, Cholesterol 86.2 mg, Fat 3.8 g, Fiber 7.1 g, Protein 17.8 g, SaturatedFat 0.6 g, Sodium 830.5 mg, Sugar 4.3 g
Tips:
- Choose the right shrimp. Use large, fresh shrimp for the best flavor and texture. If using frozen shrimp, thaw them completely before cooking.
- Cook the shrimp properly. Overcooked shrimp will be tough and chewy. Cook them just until they are opaque and pink, about 2-3 minutes per side.
- Use fresh, high-quality ingredients. The better the ingredients, the better the salad will be. Look for fresh corn, black beans, tomatoes, and avocado.
- Don't skimp on the dressing. The dressing is what brings all the flavors together. Use a good quality olive oil and vinegar, and season it to taste.
- Assemble the salad just before serving. This will prevent the salad from getting soggy.
Conclusion:
This grilled shrimp, corn, and black bean tostada salad is a delicious and healthy summer meal. It's perfect for a light lunch or dinner, and it's also great for potlucks and picnics. The salad is packed with flavor and nutrients, and it's sure to be a hit with everyone who tries it.
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