| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Vegetables | Mexican | Seafood, Beans, Mexican | 6 | Servings |
INGREDIENTS
| 1 | lb | Cooked and cleaned medium shrimp |
| 1 | (15 oz) can black beans, rinsed and drained | |
| 1 | sm | Green or red pepper cut into short, thin strips |
| 1/2 | c | Thinly sliced celery |
| 1/3 | c | Very thinly sliced red onion rings |
| 2/3 | c | Fresh salsa |
| 2 | tb | Fresh cilantro, chopped |
| 2 | tb | Vegetable oil |
| 2 | tb | Honey |
| 1 | Lime (2 Tbsp juice and 1 tsp shredded peel) | |
| 1 | c | Cherry tomato halves |
INSTRUCTIONS
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. *Michael* & Ms. M | A M | *Weslie* From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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