Name: Shrimp and Black Bean Taco Salad
Ingredients: 1 lb Shrimp; Medium-size -- cook; 1 cn Black Beans; Cook -- Drain; 15 Oz; 1 sm Bell Pepper -- strips; 1/2 c Celery -- Thin slic; 1/3 c Red Onion -- in rings; 2/3 c Picante sauce; 2 tb Cilantro -- Chop; 2 tb Vegetable Oil; 2 tb Honey; 1 Lime -- Juice and grated; Pee; 1/2 ts Salt; Lettuce; Tomatoes; Tortilla Chips

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables	Mexican	Mexican	4	Servings

INGREDIENTS

1	lb	Shrimp; Medium-size — cook
1	cn	Black Beans; Cook — Drain
15		Oz
1	sm	Bell Pepper — strips
1/2	c	Celery — Thin slic
1/3	c	Red Onion — in rings
2/3	c	Picante sauce
2	tb	Cilantro — Chop
2	tb	Vegetable Oil
2	tb	Honey
1		Lime — Juice and grated
		Pee
1/2	ts	Salt
		Lettuce
		Tomatoes
		Tortilla Chips

INSTRUCTIONS

Combine cooked shrimp, beans, green pepper strips, celery and onion in a
large bowl. In a separate bowl, combine picante sauce, cilantro, oil, honey
and lime juice and peel. Blend well then pour over shrimp mixture; toss
lightly. Cover and chill at least 2 hours or overnight, tossing
occasionally. Spoon salad onto lettuce-lined serving dish. Garnish with
sliced tomatoes; sprinkle with tortilla chips and extra picante sauce. The
recipe did not say how many servings this is but I would think it is about
4. Jo Anne Merrill
Recipe By     :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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