Black Bean Shrimp Salad Recipe

4 4 5
Black Bean Shrimp Salad Recipe
Black Bean Shrimp Salad Recipe photo by Taste of Home
Publisher Photo

Black Bean Shrimp Salad Recipe

Read Reviews
4 4 5
Publisher Photo
“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.”
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
6 servings
TOTAL TIME:
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 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.
Originally published as Black Bean Shrimp Salad in Taste of Home June/July 2006, p23

Nutritional Facts

3/4 cup: 224 calories, 6g fat (1g saturated fat), 115mg cholesterol, 571mg sodium, 22g carbohydrate (9g sugars, 4g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1 fat.

  • 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
  1. In a large bowl, combine the first five ingredients.
  2. 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.
  3. Using a slotted spoon, spoon onto a lettuce-lined serving platter or salad plates. Garnish with tomatoes. Yield: 6 servings.
Originally published as Black Bean Shrimp Salad in Taste of Home June/July 2006, p23

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Reviews forBlack Bean Shrimp Salad

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katlaydee3 User ID: 3741999 111396
Reviewed Sep. 19, 2013

"This was okay but not great. The seasoning combination worked well, but it seemed like it would have been better served as a hot dish instead of a salad."

MY REVIEW
sands351 User ID: 1036170 142089
Reviewed May. 20, 2012

"Have fixed this several times and will continue to do so. I love the combination of flavors. Very good."

MY REVIEW
nancymcsews User ID: 2221372 143116
Reviewed Aug. 4, 2008

"4 points"

MY REVIEW
24jesus User ID: 1043458 71335
Reviewed Jan. 15, 2008

"I like to add thawed frozen corn to this recipe and I also like to use small frozen salad shrimp. It's a perfect light meal! Love it."

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