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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 x ca. 450 g | Cooked and cleaned medium shrimp |
| 1 | (15 oz) can black beans, rinsed and drained |
| 1 klein | Green or red pepper cut into short, thin strips |
| 1/2 Tasse | celery thinly sliced |
| 1/3 Tasse | Very thinly sliced red onion rings |
| 2/3 Tasse | salsa fresh |
| 2 Esslöffel | cilantro Fresh, chopped |
| 2 Esslöffel | vegetable oil |
| 2 Esslöffel | honey |
| 1 | Lime (2 Tbsp juice and 1 tsp shredded peel) |
| 1 Tasse | Cherry tomato halves |
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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*
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