Caribbean Shrimp and Black Bean Salad -

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

1 c Cherry tomato halves

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. //