1 lb. cooked frozen shrimp, 21–25 count
6 ears fresh corn
8 oz. fresh mozzarella, cubed
2 C. grape tomatoes, halved
1 avocado, cut into small cubes
1 C. canned black beans, rinsed, drained
3 scallions, thinly sliced
For the dressing:
2 Tb. champagne vinegar
1 Tb. white wine vinegar
2 tsp. salt
Freshly ground black pepper
1/4 C. extra-virgin olive oil
Thaw shrimp according to package instructions. Discard tails and chop into bite-sized pieces. Set aside.
Meanwhile, boil the corn gently for a few minutes to retain crispness. Shear corn kernels off the cob with a sharp knife into a large mixing bowl. Add shrimp, mozzarella, tomatoes, avocado, black beans, and scallions and gently stir ingredients together.
Whisk the vinegars, salt, pepper, and olive oil together until smooth. Pour over the salad and toss to coat.
Cover and let the salad sit for at least 30 minutes before serving.