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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.”
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    6 servings

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 zest, 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, if desired, lime zest. 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.
Nutrition 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.

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Reviews

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Average Rating:
  • katlaydee3
    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.

  • sands351
    May 20, 2012

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

  • nancymcsews
    Aug 4, 2008

    4 points

  • 24jesus
    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.

  • mumme44
    Jun 29, 2006

    No comment left

  • Jean
    Jun 5, 2006

    No comment left