Shrimp and black bean taco salad

4 Servings

Ingredients

Quantity Ingredient
1 pounds Shrimp; Medium-size -- cook
1 can Black Beans; Cook -- Drain
15 Oz
1 small Bell Pepper -- strips
½ cup Celery -- Thin slic
⅓ cup Red Onion -- in rings
⅔ cup Picante sauce
2 tablespoons Cilantro -- Chop
2 tablespoons Vegetable Oil
2 tablespoons Honey
1 Lime -- Juice and grated
Pee
½ teaspoon Salt
Lettuce
Tomatoes
Tortilla Chips

Directions

Combine cooked shrimp, beans, green pepper strips, celery and onion in a large bowl. In a separate bowl, combine picante sauce, cilantro, oil, honey and lime juice and peel. Blend well then pour over shrimp mixture; toss lightly. Cover and chill at least 2 hours or overnight, tossing occasionally. Spoon salad onto lettuce-lined serving dish. Garnish with sliced tomatoes; sprinkle with tortilla chips and extra picante sauce. The recipe did not say how many servings this is but I would think it is about 4. Jo Anne Merrill

Recipe By :

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