Caribbean shrimp-bean salad

Yield: 4 Servings

Measure Ingredient
1 can Black beans, rinsed and drained (15-oz.)
1 small Green pepper, finely chopped
½ cup Sliced celery
½ cup Sliced purple onion, separated into rings
2 tablespoons Chopped fresh cilantro
⅔ cup Picante sauce
¼ cup Lime juice
¼ teaspoon Salt
2 tablespoons Vegetable oil
2 tablespoons Honey
6 cups Water
2 pounds Unpeeled medium-size fresh shrimp
Lettuce leaves

Combine first 10 ingredients; toss gently. Cover and chill 8 hours stirring occasionally.

Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Chill. Peel and devein shrimp.

Arrange shrimp around edge of a lettuce-lined serving plate; spoon black bean mixture in center.

Garnish with cherry tomato halves, if desired.

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