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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:

Healthy

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6 Servings
Prep: 15 min. + chilling

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 Crisco® Extra Virgin 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.

Nutrition 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 very lean meat, 1 starch, 1 vegetable, 1 fat.

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

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