Shrimp And Black Bean Taco Salad
| 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
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Nutrition (calculated from recipe ingredients)
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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