Caribbean Shrimp & Black Bean Salad
Yield
6 servingsPrep
10 minCook
0 minReady
2 hrsLow in Saturated Fat, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
shrimp
cooked, cleaned |
|
| 15 | ounces |
black beans
|
|
| ½ | cup |
celery
sliced |
|
| ⅓ | cup |
red onion
sliced |
|
| ⅔ | cup |
salsa
|
|
| 2 | tablespoons |
cilantro
chopped |
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | tablespoons |
honey
|
|
| 1 | cup |
tomatoes
halves |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
shrimp
cooked, cleaned |
|
| 433.5 | ml/g |
black beans
|
|
| 118 | ml |
celery
sliced |
|
| 79 | ml |
red onion
sliced |
|
| 158 | ml |
salsa
|
|
| 3E+1 | ml |
cilantro
chopped |
|
| 3E+1 | ml |
vegetable oil
|
|
| 3E+1 | ml |
honey
|
|
| 237 | ml |
tomatoes
halves |
|
Directions
Combine shrimp, beans, pepper, celery and onion in a large bowl.
Combine remaining ingredients (except tomatoes), add ½ teaspoon 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.
