How To make Caribbean Shrimp and Black Bean Salad
1 lb Cooked and cleaned medium
-shrimp 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
-shredded peel) 1 c Cherry tomato halves
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*
How To make Caribbean Shrimp and Black Bean Salad's Videos
Butter Bean Salad Recipe (Jamaican Chef) | Recipes By Chef Ricardo
Butter Bean Salad Recipe (Jamaican Chef)
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Butter Bean Salad Recipe (Jamaican Chef) | Recipes By Chef Ricardo
Chef Ricardo Cooking
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All bowls serve 2
JERK & HONEY SALMON BOWL
Salmon:
2 salmon fillets
1 ½ tsp jerk seasoning (will vary depending on spice of blend)
2 tbsp. extra virgin olive oil
½ tsp. honey
1 tsp. garlic powder
sea salt & black pepper
Avocado & mango salsa:
1 mango
1 avocado
2 spring onions
½ red onion
1 lime (juice)
sea salt
¼ scotch bonnet (no seeds)
Handful fresh coriander
Black rice:
1 cup black rice (soaked)
1 ½ cup water
sea salt
1 tbsp. furikake
AUBERGINE, CORN & SALSA BOWL
Black bean & cumin quinoa:
1 ½ cup cooked quinoa
2 spring onions
½ red pepper
100g cooked black beans
40g fresh coriander
Cumin dressing:
1/3 cup extra virgin olive oil
½ lime (juice)
½ tsp. cumin powder
1/8 tsp. cayenne pepper
sea salt & black pepper
Cherry tomato salsa:
220g cherry tomatoes
1 small red onion
20g fresh coriander
1 garlic clove
½ tsp. chipotle paste
1 lime (iuice)
sea salt
Chilli buttered corn:
2 corn on the cob or 350g corn kernels
1 spring onion
25g butter
½ chilli (vary depending on spice)
20g fresh coriander
1 tsp. garlic powder
sea salt
Griddled aubergine:
1 aubergine
1 tbsp. garlic powder
1 tbsp. cumin seeds
½ tsp. smoked paprika
sea salt & black pepper
extra virgin olive oil
LEMON GARLIC & HERB CHICKEN BOWL
Chicken:
2 chicken breast
1 tbsp. mixed dried herbs
1 tsp. garlic powder
4 chunky garlic cloves
1 tbsp. tamari
sea salt & black pepper
extra virgin olive oil
Herby yogurt:
300g yogurt of choice (I used coconut)
20g fresh mint
20 fresh dill
Salad:
100g cherry tomatoes
1 red pepper
1 green pepper
½ cucumber
½ red onion
80g olives
extra virgin olive oil
sea salt
1 tbsp. lemon juice
1 tbsp. dried oregano
Quinoa with Shrimp and Vegetables
Black Bean Shrimp Salad
Reasor's, Bring Your Table To Life
Creamy Pasta Salad with Mayonnaise
Get the Recipe:
⭐️ Our creamy pasta salad is a tangy, crunchy, creamy, and refreshing recipe you can make with your favorite pasta and crips veggies in about 20 minutes.
⭐️ Ingredients
9 ounces (250 grams) pasta fusilli, rotini, elbows, etc.
1 can (15-oz) (240 grams) cannellini beans or chickpeas, rinsed
2 cups (300 grams) red bell pepper diced
1 heaping cup (150 grams) cucumber diced
½ cup (100 grams) corn canned
½ cup (60 grams) olives sliced
1 shallot or red onion, sliced
1 rib celery chopped
½ cup (60 grams) pickles chopped
3 tablespoons parsley finely chopped
2 tablespoons dill finely chopped
¾ cup (160 grams) vegan mayo or regular mayo
½ lemon juice and grated zest
¾ teaspoon salt or more to taste
¼ teaspoon black pepper
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Cuisine by the Minute - Calypso Shrimp w/ Black Beans & Mango Salsa
Concierge Cuisine - Chef Kevin Cox