Caribbean Shrimp-bean Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Vegetables | Caribbean | Salads, Seafood, Shrimp | 4 | Servings |
INGREDIENTS
| 1 | Black beans, rinsed and | |
| drained 15-oz. | ||
| 1 | Green pepper, finely chopped | |
| 1/2 | c | Sliced celery |
| 1/2 | c | Sliced purple onion |
| separated into rings | ||
| 2 | T | Chopped fresh cilantro |
| 2/3 | c | Picante sauce |
| 1/4 | c | Lime juice |
| 1/4 | t | Salt |
| 2 | T | Vegetable oil |
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 1169
Calories From Fat: 158
Total Fat: 17.7g
Cholesterol: 11.3mg
Sodium: 505.3mg
Potassium: 539.2mg
Carbohydrates: 242.6g
Fiber: 10g
Sugar: 181.9g
Protein: 11.5g