Shrimp Salad with Corn and Black Beans

• 2 tsp. olive oil
• 1/2 lb. frozen corn, thawed
• 2-1/2 Tbs. fresh ginger, minced
• 2 cloves garlic, minced
• 1 shallot, minced
• 1-1/2 lbs. cooked shrimp , thawed and drained
• 1/2 lb. canned black beans, rinsed and drained
• 1 tsp. unsalted butter
• 1 tsp. sugar
• 3/4 cup scallions, chopped
• 1 lb. packaged salad
• 2 tomatoes, cut into wedges
• 1/4 cup fresh cilantro, chopped

Heat oil in a wok or a large, heavy nonstick skillet over medium high heat.

Sauté next 4 ingredients 2 minutes.

Add shrimp to skillet along with beans, butter and sugar.

Cook, stirring frequently until butter is melted.

Stir in scallions.

Season with salt and pepper to taste.

Toss.

Divide salad greens among serving plates.

Spoon shrimp and bean mixture over salad and garnish with tomato and cilantro.

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