Caribbean Shrimp-Bean Salad
Yield
4 servingsPrep
15 minCook
15 minReady
8 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
black beans
rinsed, drained |
*
|
| 1 | small |
green bell peppers
chopped |
|
| ½ | cup |
celery
sliced |
|
| ½ | cup |
purple onion
sliced |
* |
| 2 | tablespoons |
cilantro
|
|
| ⅔ | cup |
picante sauce
|
* |
| ¼ | cup |
lime juice
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | tablespoons |
honey
|
|
| 6 | cups |
water
|
|
| 2 | pounds |
shrimp
unpeeled |
|
| 1 | x |
lettuce leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
black beans
rinsed, drained |
*
|
| 1 | small |
green bell peppers
chopped |
|
| 118 | ml |
celery
sliced |
|
| 118 | ml |
purple onion
sliced |
* |
| 3E+1 | ml |
cilantro
|
|
| 158 | ml |
picante sauce
|
* |
| 59 | ml |
lime juice
|
|
| 1.3 | ml |
salt
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 3E+1 | ml |
honey
|
|
| 1.4 | l |
water
|
|
| 907.2 | g |
shrimp
unpeeled |
|
| 1 | x |
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.
