Thursday, April 17, 2014

Black Bean Shrimp Salad

Since spring is coming, I have been in the mood for some lighter meals.  This main dish salad fits the bill!

It is filled with juicy shrimp, crisp vegetables, tangy sauce and hearty black beans.  We love it!

Black Bean Shrimp Salad

  • 1 pound cooked medium size shrimp, peeled and deveined
  • 1/2 small yellow pepper, julienned
  • 1/2 small red pepper, julienned
  • 1 small onion, thinly sliced
  • 1/2 cup thinly sliced chopped celery
  • 1 can (15 ounces) black beans, rinsed and drained
  • 3/4 cup salsa
  • 2 to 4 tablespoons minced fresh cilantro
  • 3 tablespoons fresh lime juice
  • 1/4 teaspoon grated fresh lime peel
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 1/2 teaspoon salt
  • 2 cups fresh spinach leaves
  • 2 roma tomatoes, sliced

In a large bowl, combine shrimp, peppers, onion, celery and black beans.  In another bowl, combine  salsa, 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. 

When ready to serve, spoon salad onto spinach lined salad plates.  Garnish with tomato slices. 

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