Caribbean shrimp and black bean salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Cooked and cleaned medium shrimp |
| 1 | (15 oz) can black beans, rinsed and drained | |
| 1 | small | Green or red pepper cut into short, thin strips |
| ½ | cup | Thinly sliced celery |
| ⅓ | cup | Very thinly sliced red onion rings |
| ⅔ | cup | Fresh salsa |
| 2 | tablespoons | Fresh cilantro, chopped |
| 2 | tablespoons | Vegetable oil |
| 2 | tablespoons | Honey |
| 1 | Lime (2 Tbsp juice and 1 tsp shredded peel) | |
| 1 | cup | Cherry tomato halves |
Directions
Combine shrimp, beans, pepper, celery and onion in a large bowl.
Combine remaining ingredients (except tomatoes), add ½ 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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