University of Illinois Extension
UNIVERSITY OF ILLINOIS EXTENSION
shadow
Main Dish Closeup
Share this recipe with your friends    Share on Facebook    Tweet on Twitter    
Caribbean Seafood and Black Bean Salad
Total : 90 min Prep : 30 min

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

Directions:

  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.
Exchange: 1 lean meat, 2 starch
Carbohydrate Units: 2
Nutrition Facts
Servings per Recipe:
6 ½-cup servings
 Amount Per Serving
 Calories 237      Calories from Fat 55
% Daily Value 
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: