From My Carolina Kitchen
2 ears of freshly cooked yellow corn
1 (15 oz) can black beans, drained & rinsed
½ cup chopped fresh cilantro (or fresh basil if you don’t like cilantro)
3 tablespoons fresh lime juice
3 tablespoons canola oil, or other neutral tasting oil
1 ½ teaspoons ground cumin
2 tablespoons minced red onion
2 tablespoons chopped scallions, including some green tops
½ cup chopped tomatoes, well drained, grape tomatoes cut in half are nice
1 avocado, preferably Hass, peeled, pitted and cut into ½” dice (optional)
Kosher salt and freshly ground black pepper
¾ pound cooked, peeled shrimp, cooled, either left whole or cut into chunks
4 cups chopped romaine lettuce
Tortilla chips for garnish, either purchased or homemade
Cut kernels off ears of corn and add to a large bowl, along with the beans, cilantro, lime juice, oil, cumin, red onion, scallions, tomatoes, and avocado if using. Season the mixture with salt and pepper to taste. If preparing in advance, add the avocado & tomatoes at the last minute. Arrange lettuce on a serving plate, spoon bean salad on top, garnish with the shrimp, and serve with tortilla chips.
Inspired by All You, serves 4