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Caribbean Shrimp-Bean Salad

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Submitted by surealfree

YIELD

4 servings

PREP

15 min

COOK

15 min

READY

8 hrs

Ingredients

1 1
CAN CAN BLACK BEANS
rinsed, drained *
1 1
SMALL SMALL GREEN BELL PEPPERS
chopped
½ 118
CUP ML CELERY
sliced
½ 118
CUP ML PURPLE ONION
sliced *
2 3E+1
TABLESPOONS ML CILANTRO
158
CUP ML PICANTE SAUCE *
¼ 59
CUP ML LIME JUICE
¼ 1.3
TEASPOON ML SALT
2 3E+1
TABLESPOONS ML VEGETABLE OIL
2 3E+1
TABLESPOONS ML HONEY
6 1.4
CUPS L WATER
2 907.2
POUNDS G SHRIMP
unpeeled
1 1

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 Arrow up button

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Nutrition Facts

Serving Size 646g (22.8 oz)
Amount per Serving
Calories 379 22% 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?
Trans-fat Free, Good source of fiber
 
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