Caribbean Seafood and Black Bean Salad
  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.

From Flavors of Fiesta by University of Illinois Extension

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