Caribbean Seafood and Black Bean Salad

Ingredients:

• 2 tablespoon olive oil
• 1 pound peeled and deveined medium or large shrimp, cut in chunks
• 1 tablespoon minced garlic
• 1 15-ounce can black beans, rinsed and drained
• 2 tablespoons lime juice
• 2 cups green pepper, chopped
• Drops of Tabasco sauce
• 1 cup jarred tropical fruit in light syrup, drained
• ¼ cup chopped fresh cilantro
• 3 tablespoons frozen limeade concentration
• 1 teaspoon hot pepper sauce
• ½ teaspoon salt
• Lettuce leaves, optional

1. Heat the oil in a medium skillet over medium-high heat. Add the shrimp and garlic. Cook, stirring for 2 minutes until the shrimp are opaque in the center. Transfer to a bowl.
2. Add the beans, lime juice, green pepper, Tabasco, fruit, cilantro, limeade concentration, hot sauce and salt to the bowl. Stir.
3. Cover and refrigerate for at least 1 hour or up to 24 hours. Serve on a bed of lettuce if desired.

From Flavors of Fiesta by University of Illinois Extension