Mexican Shrimp Cobb Salad

Ingredients: 

For the Shrimp: 

• 16 oz cooked large shrimp, peeled 
• chipotle chili powder to taste 
• 1 tbsp lime juice salt to taste 

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 1/2 lime 
• 1 seedless cucumber, diced 
• 2 cups diced tomatoes 
• 1 ripe hass avocado, diced 
• 1 cup reduced fat Sargento Mexican Blend shredded cheese

Read more on: Mexican Shrimp Cobb Salad @ skinnytaste.com

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