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Inspired by Mexican-style street corn, this multi-colored salad folds in fresh beans and juicy tomatoes, punctuated with lime, chile, and cheese. For a hit of protein, top it off with plump, sweet shrimp.
Makes 3 servings
20 minutes active time
30 minutes total time
Notes: Depending on seasonal availability, you might receive romano beans or green beans. The shrimp arrives frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place it in a bowl of cold water for about 5 minutes, then drain and pat dry.
What You Get
Romano beans or green beans (see note below)
Peeled, deveined shrimp (see note below)
Chile limón spice
Crumbled feta cheese
What You'll Need
Shuck the corn and cut the kernels from the cob. Trim the beans and cut them into bite-size pieces. Slice the tomatoes into bite-size wedges. Pick a handful of cilantro leaves and toss the stems. Drain the shrimp and pat dry with paper towels. In a bowl, toss the shrimp with 2 tablespoons olive oil and sprinkle with 1 teaspoon of the chile limón spice and ½ teaspoon salt.
In a large cast-iron skillet over medium-high heat, warm 2 tablespoons olive oil. Add the beans and fry undisturbed until blistered on the first side, about 3 minutes. Stir and continue to cook until the beans are tender-crisp, 3 to 4 minutes longer. Transfer the beans to a large bowl.
Return the pan to the heat, and add 1 tablespoon olive oil. Add the corn and cook until golden, 3 minutes. Add to the bowl and let cool, 5 minutes.
To the bowl, add the tomatoes, the juice of 1 lime, season to taste with salt, and toss to combine.
Wipe out the frying pan, return it to medium-high heat. Add the shrimp and sauté until bright pink and tightly furled, 4 to 5 minutes.
Pile the salad on plates, drizzle with the aioli, and top with the feta and pepitas. Sprinkle with the remaining chile limón spice, scatter with the cilantro leaves. Top with the shrimp, and serve.
Contains: crustacean shellfish, milk, eggs, soy.