Black Bean, Corn & Shrimp Salad

• 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

1. Preheat oven to 400u0b0F Spread tortilla wedges on 1 or 2 large, ungreased baking sheets and bake until crisp, 10 to 15 minutes.
2. 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.
3. Arrange lettuce on a serving plate, spoon shrimp salad on top and serve with tortilla wedges.

corn tortillas, corn, black beans, avocado, cherry tomatoes, scallions, cumin, olive oil, lime juice, shrimp, salt, pepper, shredded romaine lettuce

Taken from www.food.com/recipe/black-bean-corn-shrimp-salad-496195 (may not work)