Title: Caribbean Shrimp and Black Bean Salad
Categories: Seafood Bean Mexican
Yield: 6 Servings

1	lb	Cooked and cleaned medium shrimp
1		(15 oz) can black beans, rinsed and drained
1	sm	Green or red pepper cut into short, thin strips
1/2	c	Thinly sliced celery
1/3	c	Very thinly sliced red onion rings
2/3	c	Fresh salsa
2	tb	Fresh cilantro, chopped
2	tb	Vegetable oil
2	tb	Honey
1		Lime (2 Tbsp juice and 1 tsp shredded peel)
1	c	Cherry tomato halves

Combine shrimp, beans, pepper, celery and onion in a large bowl. Combine remaining ingredients (except tomatoes), add 1/2 tsp salt and mix well. Pour over shrimp mixture; toss lightly to coat. Cover and chill at least 2 hours or up to 24 hours, tossing lightly occasionally. Spoon salad on lettuce lined plates, garnish with tomatoes.

*/\/\ichael* & Ms. /\/\ | /-\ /\/\ | *\/\/eslie*

previous

next