Caribbean Shrimp and Mango Salad

Jet, May 12, 2003

When the weather is hot and you want something quick and tasty for dinner, try a main dish salad for dinner. Caribbean Shrimp and Mango Salad is easy to make and hard to resist.

1 pound medium shrimp, cleaned
and deveined
  Salt and pepper to taste
2 cloves garlic, finely chopped
2 tablespoons vegetable oil
1 15-ounce can black beans,
rinsed and drained
1/4 red bell pepper, cut into
strips
1/4 red onion, halved and then
thinly sliced
1 ripe mango, peeled and cubed
1/2 cup citrus-flavored vinaigrette
dressing
1/8 teaspoon ground allspice
  Dash cayenne
6 cups mixed greens

Pat shrimp dry with paper towels. Cook and stir shrimp with garlic in oil in skillet over medium-high heat until done, about 5 minutes. Remove from skillet and place in large bowl. Add remaining ingredients except mixed greens, and toss to combine ingredients. Just before serving, gently toss with the mixed greens. Serve immediately.

Yields 4 servings