Black Bean Shrimp Salad

• 1 pound cooked medium shrimp, peeled and deveined
• 1 can (15 ounces) black beans, rinsed and drained
• 1 small green pepper, julienned
• 1 small onion, thinly sliced
• 1/2 cup chopped celery
• 2/3 cup picante sauce
• 2 tablespoons minced fresh cilantro
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1/2 teaspoon salt
• 1/8 teaspoon grated lime zest, optional
• 6 lettuce leaves
• 1 cup halved cherry tomatoes

1. In a large bowl, combine the first five ingredients.
2. In a small bowl, whisk the picante sauce, cilantro, lime juice, oil, honey, salt and, if desired, lime zest. Pour over shrimp mixture and toss to coat. Cover and refrigerate for at least 2 hours.
3. Using a slotted spoon, spoon onto a lettuce-lined serving platter or salad plates. Garnish with tomatoes.

shrimp, black beans, green pepper, onion, celery, picante sauce, fresh cilantro, lime juice, olive oil, honey, salt, lime zest, tomatoes

Taken from www.tasteofhome.com/recipes/black-bean-shrimp-salad/ (may not work)