Black Bean, Corn & Shrimp Salad - cooking recipe

Ingredients

8 (6 inch) corn tortillas, cut into wedges
2 ears corn, shucked
1 (15 ounce) can black beans, drained and rinsed
1 avocado, peeled, pitted, cut into 1/2-inch dice
1 cup cherry tomatoes, halved
2 scallions, white and light green parts, chopped
1/2 teaspoon cumin
1/4 cup olive oil
2 tablespoons lime juice
3/4 lb deveined shrimp, peeled, cooked, chopped
salt, to taste
pepper, to taste
4 cups shredded romaine lettuce

Preparation

Preheat oven to 400\u00b0F Spread tortilla wedges on 1 or 2 large, ungreased baking sheets and bake until crisp, 10 to 15 minutes.
Cut kernels off ears of corn into a large bowl (you should have about 1 1/2 cups). Add beans, avocado, tomatoes, scallions, cumin, olive oil, lime juice and shrimp and toss gently to combine. Season with salt and pepper.
Arrange lettuce on a serving plate, spoon shrimp salad on top and serve with tortilla wedges.