Save on Pinterest

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.

Recommended Video