Cooking Light Black Bean, Corn And Shrimp Salad

• 1 tablespoon chili powder
• 1/2 teaspoon garlic salt
• 1/2 teaspoon ground cumin
• 1 1/2 lbs medium shrimp, peeled and deveined
• cooking spray
• 2 tablespoons fresh lime juice, divided
• 1 1/2 cups frozen whole kernel corn, thawed
• 3/4 cup thick & chunky salsa
• 1/4 cup fresh cilantro, chopped
• 1 (15 ounce) can black beans, rinsed and drained

1. Heat a large nonstick skillet over medium-high heat.
2. Combine first 3 ingredients in a large bowl. Add shrimp; toss to coat.
3. Coat pan with cooking spray. Add shrimp; saute 3 minutes or until done. Add 1 tablespoon lime juice. Remove shrimp from pan. Add corn to pan; saute 1 minute. Stir in salsa, cilantro, and beans; cook 30 seconds or until thoroughly heated. Stir in 1 tablespoon lime juice. Serve shrimp over bean mixture.

chili powder, garlic salt, ground cumin, shrimp, cooking spray, lime juice, kernel corn, chunky salsa, fresh cilantro, black beans

Taken from www.food.com/recipe/cooking-light-black-bean-corn-and-shrimp-salad-493631 (may not work)