BLACK BEAN SHRIMP SALAD

Black Bean Shrimp Salad image

"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."

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 14

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

Steps:

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 : Calories 224 calories, Fat 6g fat (1g saturated fat), Cholesterol 115mg cholesterol, Sodium 571mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges