Caribbean shrimp-bean salad
4 Servings
Ingredients
| Quantity | 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 | ||
Directions
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.