Food Lately: Mexican Shrimp Cobb Salad

I believe I've mentioned my new favorite recipe site, skinnytaste.com, correct? I hope so.

This is another yummy recipe that I made from there tonight- here's the link to the actual recipe, or read below. :) Enjoy!

click here to go to direct link

Mexican Shrimp Cobb SaladGina's Weight Watcher Recipes
Servings: 6 as main course • Size: little over 2 cups • Old Points: 6 pts • Points+: 7
Calories: 288.4 • Fat: 10.6 g • Protein: 28.7 g • Carb: 25.1 g • Fiber: 8.8 g • Sugar: 3 g
Sodium: 588 mg

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 reduced fat Sargento Mexican Blend shredded cheese

I didn't have the stuff to make the dressing (forgot to go to that link and add the ingredients to the shopping list- love  when that happens...) so I got this recipe off of myrecipes.com- I like that site because it shows 1-5 star ratings and reviews.  This is the recipe I used for the dressing- I added about a 1/2 cup of water to make it a little runnier- too thick before the water.

Creamy Cilantro Lime Dressing:
• 2 Tablespoons chopped cilantro
• 1/2 cup low fat or fat-free sour cream
• 1 1/2 tablespoons lime juice• 1 teaspoon granulated sugar
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chili powder

To Make Creamy Cilantro Lime Dressing: Combine all ingredients, and stir well with a whisk. Cover dressing and chill.