Common ingredients from Mexican night are transformed into a summery entree salad that is sure to become a favorite. If you can't find queso fresco, use the same amount of shredded cheddar instead.
| 2⁄3 | c | Stonyfield Organic Fat Free Plain Yogurt |
| 1 1⁄4 | tsp | cumin |
| 1 | tsp | chili powder |
| Juice and zest of 1 lime | ||
| 3⁄4 | tsp | salt |
| 1⁄4 | tsp | black pepper |
| 2 | c | cooked white rice |
| 1 | c | corn kernels |
| 1 | can | black beans (15.5 ounces, drained and rinsed) |
| 3⁄4 | c | crumbled queso fresco |
| 1⁄2 | of a small red onion (finely chopped) | |
| 1⁄4 | c | plus 1 tablespoon chopped cilantro |
| 1 | lb | large shrimp (peeled and deveined) |
| 1 | tbsp | olive oil |
Stir together yogurt, 3/4 teaspoon of the cumin, 1/2 teaspoon of the chili powder, lime juice and zest, salt and pepper; set aside.
In a large serving bowl, stir together the rice, corn, beans, queso fresco, onion and 1/4 cup of the cilantro; set aside.
Cut the tails off of the shrimp and cut shrimp into about 1-inch pieces. Heat oil in a large nonstick skillet over medium-high heat. Add remaining 1/2 teaspoon each cumin and chili powder to skillet and cook 1 minute. Add shrimp to skillet and cook, stirring often, for 4 minutes or until shrimp is cooked through. Remove from heat and stir remaining 1 tablespoon cilantro into shrimp mixture.
Add shrimp to rice mixture and stir to combine. Drizzle prepared dressing over top and gently fold in. Serve immediately.