Corn, Tomato And Shrimp Salad

Corn, Tomato and Shrimp Salad Healthful and delicious, this salad highlights the flavors of summer. Look for this recipe in The Saturday Club’s upcoming cookbook, Eat. Love. Philadelphia.
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Uploaded by: County Lines Magazine


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Ingredients for 8 servings

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.

View instructions at
County Lines Magazine

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