Shrimp and Black Bean Salad
Submitted by: JustRightMenus
Servings: 6
Categories: salad, seafood, shrimp
From the kitchen of:
TOH, June/July 2006, page 23
Ingredients
1 lb. cooked medium shrimp, peeled and deveined
1 can (15 oz) black beans, rinsed and drained
1 small green pepper, julienned
1 small onion, thinly sliced
1/2 c. chopped celery (2 stalks)
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6 lettuce leaves
1 c. halved cherry tomatoes (most of 1 pint)
SAUCE:
2/3 c. picante sauce (or salsa)
2 TB minced fresh cilantro
2 TB lime juice
2 TB olive oil
2 TB honey
1/2 tsp. salt
1/8 tsp. grated lime peel, optional
Directions
In a large bowl, combine the first five ingredients.
In a small bowl, whisk together the sauce ingredients. Pour this over the shrimp mixure, and toss to coat.
Cover, and refrigerate for at least two hours.
Using a slotted spoon, spoon onto a lettuce-lined serving platter or salad plates.
Garnish with tomatoes.