Caribbean Shrimp And Black Bean Salad - cooking recipe

Ingredients

1 lb. cooked, cleaned and deveined medium shrimp
1 can (15 oz.) black beans, rinsed and drained
1 small green pepper, cut into short, thin strips
1/2 c. thinly sliced celery
1/3 c. very thinly sliced small red onion rings
2/3 c. Pace picante sauce
2 Tbsp. chopped cilantro
2 Tbsp. vegetable oil
2 Tbsp. honey
shredded peel and juice from 1 lime (1 tsp. peel and 2 Tbsp. juice)
1/2 tsp. salt
lettuce leaves
1 c. cherry tomato halves

Preparation

Combine shrimp, beans, green pepper, celery and onion in large bowl.
Combine remaining ingredients except tomatoes and lettuce; mix well. Pour over shrimp mixture; toss lightly to coat.
Cover and chill at least 2 hours or up to 24 hours, tossing lightly occasionally.
Spoon salad onto lettuce-lined serving platter; garnish with tomatoes.
Serve with additional picante sauce. Makes 6 servings.