Mexican Shrimp Cobb Salad

skinnytaste.com

aczuprynski

subheading: For the Shrimp:

16 oz cooked large shrimp, peeled

chipotle chili powder to taste

1 tbsp lime juice

salt to taste

subheading: For the Salad:

6 cups romaine lettuce, shredded

15 oz black beans, rinsed and drained

1 cup grilled corn kernels (I used Trader Joe’s frozen roasted corn)

2 tbsp red onion, divided

2 tbsp cilantro, chopped

juice of ½ lime

1 seedless cucumber, diced

2 cups diced tomatoes

1 ripe hass avocado, diced

1 cup reduced fat Sargento Mexican Blend shredded cheese

Directions at skinnytaste.com

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