Friday, March 1 2013, 01:12 PM MST
Black Bean Salad with Shrimp
As Aired On February 28, 2013
Recipe Courtesy Chef Bryan Woolley
2 (14 ½ ounce) cans back beans, rinsed and drained
1 large green bell pepper, cored, seeded and chopped
1 cup sliced celery
1 medium red onion, peeled, sliced and separated into rings
¼ cup fresh cilantro
1/3 cup salsa
½ cup fresh lime juice
¼ cup oil
¼ cup honey
¼ tsp salt
1 cup fresh or frozen corn kernels
3 cups water
1 pound medium shrimp, peeled and deveined
1 head red leaf lettuce, separated, rinsed and dried
1 bag mixed greens, rinsed and dried
Cherry or pear tomatoes, halved
1.) Combine beans, pepper, celery, onion, cilantro, salsa, lime juice oil, honey and salt. Add corn. Toss to blend. Cover and chill.
2.) Bring water to a boil. Add shrimp and cook until pink – about 3-5 minutes. Drain and rinse with chilled water. Chill for 1 hour.
3.) Divide lettuce and greens onto 6 plates. Spoon mixture on lettuce. Top with shrimp and tomatoes. Serve immediately. Makes 6 servings.
(Copyright 2013 Sinclair Broadcasting Group.)