Name: Caribbean Shrimp-Bean Salad
Ingredients: 1 cn Black beans, rinsed and drained (15-oz.); 1 sm Green pepper, finely chopped; 1/2 c Sliced celery; 1/2 c Sliced purple onion, separated into rings; 2 tb Chopped fresh cilantro; 2/3 c Picante sauce; 1/4 c Lime juice; 1/4 ts Salt; 2 tb Vegetable oil; 2 tb Honey; 6 c Water; 2 lb Unpeeled medium-size fresh shrimp; Lettuce leaves

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains, Vegetables	Caribbean	Shrimp, Salads, Seafood	4	Servings

INGREDIENTS

1	cn	Black beans, rinsed and drained (15-oz.)
1	sm	Green pepper, finely chopped
1/2	c	Sliced celery
1/2	c	Sliced purple onion, separated into rings
2	tb	Chopped fresh cilantro
2/3	c	Picante sauce
1/4	c	Lime juice
1/4	ts	Salt
2	tb	Vegetable oil
2	tb	Honey
6	c	Water
2	lb	Unpeeled medium-size fresh shrimp
		Lettuce leaves

INSTRUCTIONS

Combine first 10 ingredients; toss gently. Cover and chill 8 hours stirring
occasionally.
Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp
turn pink. Drain well; rinse with cold water. Chill. Peel and devein
shrimp.
Arrange shrimp around edge of a lettuce-lined serving plate; spoon black
bean mixture in center.
Garnish with cherry tomato halves, if desired.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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