Caribbean Shrimp And Black Bean Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Seafood, Vegetables | Mexican | Beans, Mexican, Seafood | 6 | Servings |
INGREDIENTS
| 1 | lb | Cooked and cleaned medium |
| shrimp | ||
| 1 | 15 oz can black beans | |
| rinsed and drained | ||
| 1 | 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 | T | Fresh cilantro, chopped |
| 2 | T | Vegetable oil |
| 2 | T | 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. *//ichael* & Ms. // | /- // | *//eslie* From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 219
Calories From Fat: 80
Total Fat: 9.1g
Cholesterol: 7.6mg
Sodium: 438.7mg
Potassium: 412.3mg
Carbohydrates: 28.9g
Fiber: 6.2g
Sugar: 7.2g
Protein: 7.5g