[Ian]

Black Bean, Corn, and Shrimp Salad

Ingredients:
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1 tablespoon chili powder
1/2 teaspoon garlic salt
1/2 teaspoon ground cumin
1 1/2 pounds medium shrimp, peeled and deveined
Cooking spray
2 tablespoons fresh lime juice, divided
1 1/2 cups frozen whole-kernal corn, thawed
3/4 cup bottled salsa
1/4 cup chopped fresh cilantro
1 (15-ounce) can black beans, rinsed and drained

Cooking Instructions:
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1. Heat a large nonstick skillet over medium-high heat.
2. Combine first 3 ingredients in a large bowl. Add shrimp; toss to coat.
3. Coat pan with cooking spray. Add shrimp; sauté 3 minutes or until done. Add 1 tablespoon lime juice. Remove shrimp from pan. Add corn to pan; sauté 1 minute. Stir in salsa, cilantro, and beans; cook 30 seconds or until thoroughly heated. Stir in 1 tablespoon lime juice. Serve shrimp over bean mixture. Yield: 4 servings (servings size: 1/3 cup shrimp and about 2/3 cup bean mixture).
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Calories: 354
Fat: 4.8 g (0.7 g saturated fat)
Protein: 43.3 g
Carbohydrates: 34.9 g
Fiber: 9.1 g
Cholesterol: 259 mg
Iron: 7.6 mg
Sodium: 827 mg
Calcium: 148mg