Black Bean Shrimp Salad Recipe

Black Bean Shrimp Salad Recipe photo by Taste of Home

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“I lived in Venezuela for several years, so this Caribbean-style salad is a favorite of mine,” says Rosemarie Forcum, a field editor from White Stone, Virginia. “I came across the recipe about 10 years ago and changed it to suit my taste.”

This recipe is:

Quick

Diabetic Friendly

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Black Bean Shrimp Salad Recipe

Prep: 15 min. + chilling

Yield: 6 Servings

15 15

Ingredients

1 pound cooked medium shrimp, peeled and deveined
1 can (15 ounces) black beans, rinsed and drained
1 small green pepper, julienned
1 small onion, thinly sliced
1/2 cup chopped celery
2/3 cup picante sauce
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
2 tablespoons olive oil
2 tablespoons honey
1/2 teaspoon salt
1/8 teaspoon grated lime peel, optional
6 lettuce leaves
1 cup halved cherry tomatoes

Directions

In a large bowl, combine the first five ingredients.
In a small bowl, whisk the picante sauce, cilantro, lime juice, oil, honey, salt and lime peel if desired. Pour over shrimp mixture and toss to coat. Cover and refrigerate for at least 2 hours.
Using a slotted spoon, spoon onto a lettuce-lined serving platter or salad plates. Garnish with tomatoes. Yield: 6 servings.

Nutritional Facts 3/4 cup equals 224 calories, 6 g fat (1 g saturated fat), 115 mg cholesterol, 571 mg sodium, 22 g carbohydrate, 4 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1 fat.

Originally published as Black Bean Shrimp Salad in Taste of Home June/July 2006, p23