Yield: 6 servings
|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|
|1||Lime (2 Tbsp juice and 1 tsp shredded peel)|
|1 cup||Cherry tomato halves|
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*