MEXICAN SHRIMP SALAD We used dried kidney beans in this recipe but, if you're in a rush, you can substitute a 420 g can of kidney beans, rinsed and drained. The chilies are the kind found bottled in vinegar or olive oil in Mexican, Middle-Eastern or Italian food stores - long and sweet with just a bit of heat - perfect munched on with other pre-dinner snacks! 1 cup dried kidney beans 750 g medium cooked shrimps 1 (400 g) fresh corn cob 4 corn tortillas 250 g cherry tomatoes, halved 1 large avocado, sliced thinly 1 medium red onion, sliced thinly 1/4 cup firmly packed fresh coriander leaves 2 pickled green chilies, drained, chopped coarsely LIME DRESSING 1/4 cup lime juice 2 teaspoons cumin seeds, toasted 1 red Thai chili, seeded, chopped finely 1/3 cup peanut oil

Cover beans with cold water in large bowl; soak overnight.

Drain beans, place in large pan of boiling water. Cook, uncovered, about 20 minutes or until just tender; drain, cool.

Meanwhile, shell and devein shrimps, leaving tails intact.

Remove husk and silk from corn. Cut corn into 2cm-thick rounds; cut rounds in half. Boil, steam or microwave corn until tender; drain.

Cut each tortilla into eight pieces; place, in single layer, on oiled oven tray. Bake in moderate oven, uncovered, about 5 minutes or until browned lightly and crisp.

Gently toss beans, shrimps, corn, tomato, avocado, onion, coriander and chili in large bowl with dressing; serve salad with tortilla crisps.

LIME DRESSING
Combine ingredients in screw-top jar; shake well.

Serves 4.

TIP: Corn tortillas are sold fresh under refrigeration, frozen, or cryovac-packed on supermarket shelves. Keep some on hand to use as wrappers for leftover meatloaf, bolognese sauce or even grilled sausages. Make certain you get corn tortillas for this recipe - not the flour variety.

[Salads: Simple, Fast and Fresh, The Australian Women's Weekly Cookbooks]