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Black Bean Shrimp Salad

 Black Bean Shrimp Salad
“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.”
6 ServingsPrep: 15 min. + chilling


  • 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


  • 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,

2 of 2

Black Bean Shrimp Salad (continued)

Nutritional Facts: 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.