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from Skinnytaste

Mexican Shrimp Cobb Salad

Mexican Shrimp Cobb Salad - For the Shrimp: 16 oz cooked large shrimp peeled, chipotle chili powder to taste, 1 tbsp lime juice, salt to taste For the Salad: 6 cups romaine lettuce shredded, 15 oz black beans rinsed and drained, 1 cup grilled corn kernels (I used Trader Joe's frozen roasted corn), 2 tbsp red onion divided, 2 tbsp cilantro chopped, juice of 1/2 lime, 1 seedless cucumber diced, 2 cups diced tomatoes, 1 ripe hass avocado diced, 1 cup Mexican Blend shredded

from Gimme Some Oven

4-Ingredient Slow Cooker Salsa Verde Chicken

Full of great flavor, super easy, and perfect for tacos, quesadillas, salads, anything!