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Shrimp and Black Bean Salad

Submitted by: JustRightMenus

Servings: 6

Categories: salad, seafood, shrimp

From the kitchen of:

TOH, June/July 2006, page 23


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)


6 lettuce leaves

1 c. halved cherry tomatoes (most of 1 pint)



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


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.