University of Illinois Extension
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Caribbean Seafood and Black Bean Salad
Total : 90 min Prep : 30 min


  • 2 tablespoon olive oil
  • 1 pound peeled and deveined medium or large shrimp, cut in chunks
  • 1 tablespoon minced garlic
  • 1 15-ounce can black beans, rinsed and drained
  • 2 tablespoons lime juice
  • 2 cups green pepper, chopped
  • Drops of Tabasco sauce
  • 1 cup jarred tropical fruit in light syrup, drained
  • ¼ cup chopped fresh cilantro
  • 3 tablespoons frozen limeade concentration
  • 1 teaspoon hot pepper sauce
  • ½ teaspoon salt
  • Lettuce leaves, optional


  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.
Exchange: 1 lean meat, 2 starch
Carbohydrate Units: 2
Nutrition Facts
Servings per Recipe:
6 ½-cup servings
 Amount Per Serving
 Calories 237      Calories from Fat 55
% Daily Value 
9% Total Fat 6g
38% Cholesterol   115mg
23% Sodium   550mg
9% Total Carbohydrate   26g
16%   Dietary Fiber   4g
0%   Sugars   0g
38% Protein   19g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: