Shrimp And Black Bean Taco Salad

This Sweet Savior exhaled from His voluntariness; He was not dragged to His sufferings, but suffered more willingly than we had greedily sinned against God. We had conscience checking us in sinning, but Christ had no conscience checking Him in suffering; it was his meat and drink to do His Father's will. As God's order makes His sacrifice capable of being satisfactory, so the free willingness of Christ makes it capable of being accepted for us, and applied to us.

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables	Mexican	Mexican	4	Servings

INGREDIENTS

1	lb	Shrimp, Medium-size cook
1		Black Beans, Cook Drain
15		Oz
1		Bell Pepper, strips
1/2	c	Celery, Thin slic
1/3	c	Red Onion, in rings
2/3	c	Picante sauce
2	T	Cilantro, Chop
2	T	Vegetable Oil
2	T	Honey
1		Lime, Juice and grated
		Pee
1/2	t	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

A Message from our Provider:

“Many people give thanks to God when He gives. Job gave thanks when He took.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 401 Calories From Fat: 183 Total Fat: 20.7g Cholesterol: 0mg Sodium: 694.8mg Potassium: 409mg Carbohydrates: 52.2g Fiber: 4.8g Sugar: 13g Protein: 5.6g