Title: Caribbean shrimp and black bean salad
 Categories: Seafood, Beans, Mexican
      Yield: 6 Servings
 
      1 lb Cooked and cleaned medium
           -shrimp
      1    (15 oz) can black beans,
           -rinsed and drained
      1 sm Green or red pepper cut into
           -short, thin strips
    1/2 c  Thinly sliced celery
    1/3 c  Very thinly sliced red onion
           -rings
    2/3 c  Fresh salsa
      2 tb Fresh cilantro, chopped
      2 tb Vegetable oil
      2 tb Honey
      1    Lime (2 Tbsp juice and 1 tsp
           -shredded peel)
      1 c  Cherry tomato halves
 
  Combine shrimp, beans, pepper, celery and onion in a large bowl.
  Combine remaining ingredients (except tomatoes), add 1/2 tsp salt and
  mix well. Pour over shrimp mixture; toss lightly to coat. Cover and
  chill at least 2 hours or up to 24 hours, tossing lightly
  occasionally. Spoon salad on lettuce lined plates, garnish with
  tomatoes.
  
  */\/\ichael* & Ms. /\/\ | /-\ /\/\ | *\/\/eslie*