Shrimp and Black Bean Salad

📜 Collection: Georgia Collection | ✍️ Attribution: Unattributed | 📂 Category: Salads A refreshing and vibrant shrimp and black bean salad tossed with crisp vegetables, picante sauce, and a zesty lime dressing. Perfect for warm weather gatherings and easily made ahead.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
20 mins	0 mins	2 hours	6 servings

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🔪 Key Equipment

• Mixing bowl
• Serving platter

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Ingredients

Measurements	Ingredients	Prep / Notes
1 lb.	Shrimp	Cooked
1 lb.	Black beans	Cooked, rinsed & drained
1 sm.	Green pepper	In short, thin strips
1/2 C.	Celery	Thinly sliced
1/3 C.	Red onion	Thinly sliced small rings
2/3 C.	Picante sauce	None
2 T.	Cilantro	Chopped
2 T.	Oil	None
2 T.	Honey	None
1/2 t.	Salt	None
1 t.	Lime peel	None
2 T.	Lime juice	None
As needed	Lettuce leaves	None
1 cup	Cherry tomatoes	Halves

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Instructions

Step 1: Mixing and Chilling

1. Combine 1 lb. cooked shrimp, 1 lb. cooked black beans, 1 sm. green pepper, 1/2 C. thinly sliced celery, and 1/3 C. thinly sliced small red onion rings in a bowl.
2. Combine remaining ingredients except 1 cup cherry tomato halves and lettuce leaves. Mix well.
3. Pour over shrimp mixture. Toss lightly to coat. Chill at least 2 up to 24 hrs.

Step 2: Serving

4. Spoon salad on lettuce leaves-lined serving platter.
5. Garnish with 1 cup cherry tomato halves.

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💡 Make-Ahead & Storage: Chill the salad for at least 2 hours and up to 24 hours before serving to let the flavors meld.

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Original Recipe Scan