Caribbean shrimp and black bean salad - WECT, weather & sports Wilmington, NC

Caribbean shrimp and black bean salad

  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 small green pepper, finely chopped
  • ½ cup sliced celery
  • ½ sliced purple onion, separated into rings
  • 2 tablespoons chopped fresh cilantro
  • 2/3 cup picante sauce
  • ¼ cup lime juice
  • 2 tablespoons vegetable oil
  • 2 tablespoons honey
  • ¼ teaspoon salt
  • 3 cups water
  • 2 pounds unpeeled, medium-size fresh shrimp

Combine black beans and next 9 ingredients; toss gently.  Cover and refrigerate 8 hours. 

Bring water to a boil; add shrimp and cook 3 to 5 minutes or until shrimp turn pink.  Drain well; rinse with cold water.  Chill.  Peel and devein shrimp. 

To serve, toss shrimp in with beans and serve on lettuce-lined plates and garnish with cherry tomatoes, if desired.

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