“I lived in Venezuela for several years, so this Caribbean-style salad is a favorite of mine,” says Rosemarie Forcum, a field editor from White Stone, Virginia. “I came across the recipe about 10 years ago and changed it to suit my taste. ”.
0.17 pound Cooked medium shrimp, peeled and deveined
0.17 can Black beans, rinsed and drained
0.17 Small green pepper, julienned
0.17 Small onion, thinly sliced
0.08 cup Chopped Celery
0.11 cup Picante sauce
0.33 tablespoon Minced fresh cilantro
0.33 tablespoon Lime juice
0.33 tablespoon Olive oil
0.33 tablespoon Honey
0.08 teaspoon Salt
1/50 teaspoon Grated lime zest, optional
1 Lettuce leaves
0.17 cup Halved Cherry Tomatoes
Nutrition value
272
calories per serving
14 g Fat18 g Protein18 g Carbs2 g FiberOther
Current Totals
Fat
14g
Protein
18g
Carbs
18g
Fiber
2g
MacroNutrients
Carbs
18g
Protein
18g
Fiber
2g
Fats
Fat
14g
Vitamins & Minerals
Calcium
125mg
Iron
5mg
Vitamin A
448mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
4mg
Vitamin B6
< 1mg
Vitamin B9
40mcg
Vitamin B12
1mcg
Vitamin C
15mg
Vitamin E
2mg
Copper
< 1mcg
Magnesium
60mg
Manganese
< 1mg
Phosphorus
216mg
Selenium
35mcg
Zinc
1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment