Caribbean shrimp and black bean salad

Yield: 6 servings

Measure 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

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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