Ingredients

1 cup (8 oz)	Rod's® Ranch Dressing, divided
2 ears	Corn, fresh, husked, cleaned
24 pieces	Large shrimp, peeled, deveined
1 head	Iceberg lettuce, torn into bite-size pieces
2 cups	Tomatoes, seeded, chopped
2 cups	Canned black beans, drained, rinsed
1 cup	Green onions, chopped
1/2 cup	Red onion, chopped
1/2 cup	Cilantro, fresh, chopped
As desired	Tortilla chips

Procedure

1. Brush corn and shrimp with 1/4 cup dressing; grill on medium-high heat until corn begins to brown and shrimp turn opaque, about 5 minutes.
2. Keep shrimp warm. Cut corn from cob and place in large bowl.
3. Add lettuce, tomatoes, beans, green onion, red onion and cilantro to corn; toss well. Add remaining dressing and toss again to coat.
4. To serve, divide mixture evenly between 4 plates or bowls. Top with warm shrimp, dividing evenly. Accompany with tortilla chips.

Yield: 4 Servings

Nutrition

Per serving*
460 calories
21 g protein
45 g carbohydrate
12 g fiber
24 g fat
6 g saturated fat
85 g cholesterol
430 mg sodium

*without tortilla chips

Chef's Tip:

Romaine lettuce may be substituted for iceberg lettuce.

For more information, please contact us at www.bayvalleyculinary.com or 1-800-558-4700.
© 2015 Bay Valley Foods, LLC. All rights reserved.
A TreeHouse Foods Company (NYSE: THS)