Caribbean Shrimp-Bean Salad

1 cn Black beans, rinsed and

- drained (15-oz.) 1 sm Green pepper, finely chopped

1/2 c Sliced celery

1/2 c Sliced purple onion,

- separated into rings 2 tb Chopped fresh cilantro

2/3 c Picante sauce

1/4 c Lime juice

1/4 ts Salt

2 tb Vegetable oil

2 tb Honey

6 c Water

2 lb Unpeeled medium-size fresh

- shrimp Lettuce leaves Combine first 10 ingredients; toss gently. Cover and chill 8 hours stirring occasionally. Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Chill. Peel and devein shrimp. Arrange shrimp around edge of a lettuce-lined serving plate; spoon black bean mixture in center. Garnish with cherry tomato halves, if desired.