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 :
File