| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Mexican |
Mexican |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Shrimp; Medium-size — cook |
| 1 |
cn |
Black Beans; Cook — Drain |
| 15 |
|
Oz |
| 1 |
sm |
Bell Pepper — strips |
| 1/2 |
c |
Celery — Thin slic |
| 1/3 |
c |
Red Onion — in rings |
| 2/3 |
c |
Picante sauce |
| 2 |
tb |
Cilantro — Chop |
| 2 |
tb |
Vegetable Oil |
| 2 |
tb |
Honey |
| 1 |
|
Lime — Juice and grated |
|
|
Pee |
| 1/2 |
ts |
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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