Caribbean Shrimp And Black Bean Salad

• 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

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

shrimp, black beans, green pepper, celery, very, picante sauce, cilantro, vegetable oil, honey, lime, salt, lettuce leaves, tomato halves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=226270 (may not work)