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

1lbCooked and cleaned medium shrimp
1 (15 oz) can black beans, rinsed and drained
1smGreen or red pepper cut into short, thin strips
1/2cThinly sliced celery
1/3cVery thinly sliced red onion rings
2/3cFresh salsa
2tbFresh cilantro, chopped
2tbVegetable oil
2tbHoney
1 Lime (2 Tbsp juice and 1 tsp shredded peel)
1cCherry 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*

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