Caribbean Shrimp and Black Bean Salad


  • 1 (15oz) can of black beans, drained and minced
  • 1/2 green pepper, seeded and chopped
  • 1/2 red pepper, seeded and chopped
  • 1/2 cup celery, chopped
  • 1/2 cup red onion, sliced and separated into rings
  • 2 tbs fresh cilantro, chopped
  • 1/2 scotch bonnet pepper, seeded and minced
  • 1/4 cup lime juice
  • 2 tbs vegetable oil
  • 2 tbs honey
  • kosher salt and fresh cracked black pepper to taste
  • 3 cups water
  • 2 lbs medium shrimp, peeled, veined and cooked
  • butter lettuce leaves
  • cherry tomato halves
  • Combine first 11 ingredients in a large non metal bowl and mix well.
  • Cover and refrigerate for 4 to 8 hours. After chilling taste for seasoning.
  • Add shrimp to boiling water and cook until pink. 3 to 5 minutes.
  • Drain well, then add shrimp to an ice bath to stop the cooking.
  • Assemble some lettuce lined plates and arrange the shrimp around the edges.
  • Spoon some of the bean mixture in the center of each plate.
  • Garnish with some cherry tomato slices and serve.

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