Caribbean Shrimp-Bean Salad
Recipe type: Salads and Dressings
Serves: 4
  • 1 can black beans, rinsed and drained (15-ounces)
  • 1 small green pepper, finely chopped
  • 1/2 Cup sliced celery
  • 1/2 Cup sliced purple onion, separated into rings
  • 2 Tablespoons chopped fresh cilantro
  • 2/3 Cup Picante sauce
  • 1/4 Cup lime juice
  • 1/4 teaspoon salt
  • 2 Tablespoons vegetable oil
  • 2 Tablespoons honey
  • 6 Cups water
  • 2 pounds unpeeled medium-size fresh shrimp
  • lettuce leaves
  1. Combine first 10 ingredients; toss gently. Cover and chill 8 hours stirring occasionally.
  2. 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.
  3. Arrange shrimp around edge of a lettuce-lined serving plate; spoon black bean mixture in center.
  4. Garnish with cherry tomato halves, if desired.
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