| This recipe is liked by 3 person(s). |
Caribbean shrimp and black bean salad
Nb persons: 0
| 1 lb. | cooked shrimp |
| 1 can (15 oz.) | black beans, rinsed & drained |
| 1 | green pepper, cut into strips |
| 1/2 c. | celery, sliced |
| 1 med. | onion, cut into rings |
| 2/3 c. | picante sauce |
| 2 tbsp. | cilantro, chopped |
| 2 tbsp. | vegetable oil |
| 2 tbsp. | honey |
| 1 tsp. | grated lime peel |
| 2 tbsp. | fresh lime juice |
| Garnish with: | |
| 1 c. | cherry tomato halves |
| lettuce leaves | |
Combine shrimp, beans, green pepper, celery and onion in large bowl. Combine remaining ingredients and mix well. Pour over shrimp, mix and toss lightly to coat. Cover and chill at least 2 hours, lightly tossing once. Spoon salad into lettuce lined serving platter in individual plates. Garnish with tomatoes.
September 24, 1992
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