Latin Shrimp, Rice and Corn Salad

1. 1

   Bring the salted water to a boil.

2. 2

   Add the rice, cover and simmer over low heat for 12 to 15 minutes or until just done.

3. 3

   Immediately drain the rice when tender, rinse under cold water to stop the cooking process and drain again.

4. 4

   Pat dry and set aside until later.

5. 5

   In the bottom of a mixing bowl stir together the olive oil, lime juice, cumin, salt and jalapeno peppers.

6. 6

   Add the rice to the dressing along with corn, bell peppers and olives; adjust the seasoning.

7. 7

   In a separate mixing bowl combine the tomatoes with the shrimp and cilantro.

8. 8

   On each dinner plate arrange a bed of lettuce.

9. 9

   Center rice and corn salad over the top.

10. 10

    Place the shrimp in the center and garnish with black olives.

No additional tips available.