Title: Shrimp and Black Bean Taco Salad
Categories: Mexican
Yield: 4 Servings

1 lb Shrimp; Medium-size -- cook
1 cn Black Beans; Cook -- Drain
15 Oz
1 sm Bell Pepper -- strips
1/2 c Celery -- Thin slic
1/3 c Red Onion -- in rings
2/3 c Picante sauce
2 tb Cilantro -- Chop
2 tb Vegetable Oil
2 tb Honey
1 Lime -- Juice and grated
Pee
1/2 ts Salt
Lettuce
Tomatoes
Tortilla Chips

Combine cooked shrimp, beans, green pepper strips, celery and onion in a
large bowl. In a separate bowl, combine picante sauce, cilantro, oil, honey
and lime juice and peel. Blend well then pour over shrimp mixture; toss
lightly. Cover and chill at least 2 hours or overnight, tossing
occasionally. Spoon salad onto lettuce-lined serving dish. Garnish with
sliced tomatoes; sprinkle with tortilla chips and extra picante sauce. The
recipe did not say how many servings this is but I would think it is about
4. Jo Anne Merrill

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip