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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*
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