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Caribbean Shrimp-Bean Salad

 

24

Yield

4

servings

Prep

15

min

Cook

15

min

Ready

8

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

1 can black beans
rinsed, drained
*
1 small green bell peppers
chopped
½ cup celery
sliced
½ cup purple onion
sliced
*
2 tablespoons cilantro
*
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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 646g (22.8 oz)
Amount per Serving
Calories 37922% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 443mg 148%
Sodium 682mg 28%
Total Carbohydrate 7g 7%
Dietary Fiber 4g 17%
Sugars g
Protein 103g
Vitamin A 13% Vitamin C 41%
Calcium 12% Iron 45%
* based on a 2,000 calorie diet How is this calculated?

 

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