Mexican Shrimp Cobb Salad

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This recipe is taken from!

16 oz. cooked shrimp
Chipotle chili powder
Lime juice

6 cups shredded romaine lettuce
15 oz. black beans, rinsed and drained
1 cup corn kernels
Chopped red onion
Juice of 1/2 lime
2 cups diced tomatoes
1 avocado dice
1 cup Mexican blend shredded cheese

Rinse shrimp and chop into large chunks, toss with salt, chili pepper, and lime juice.
Combine drained beans, corn, onion, lime juice, and salt.

In large glass trifle, layer lettuce, bean mixture, tomatoes, avocado, cheese, and shrimp.

Serves: 6
Serving Size: 2 cups
Points Plus Value: 7





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