Caribbean Shrimp and Black Bean Salad
Author: Kitchens
  • 1 pound cooked and cleaned medium shrimp
  • 1 (15 ounce) can black beans, rinsed and; drained
  • 1 small green or red pepper cut into short, thin strips
  • 1/2 Cup thinly sliced celery
  • 1/3 Cup very thinly sliced red onion rings
  • 2/3 Cup fresh salsa
  • 2 Tablespoons fresh cilantro, chopped
  • 2 Tablespoons vegetable oil
  • 2 Tablespoons honey
  • 1 lime (2 Tablespoons juice and 1 teaspoon shredded peel)
  • 1 Cup cherry tomato halves
  1. Combine shrimp, beans, pepper, celery and onion in a large bowl. Combine remaining ingredients (except tomatoes), add 1/2 tsp 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.
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