Church Creek Shrimp Caviar

(shrimp and black beans)

18 ounces cooked black beans (canned are ok)
1/4 cup finely chopped bell pepper
½ cup chopped red onion
2 tablespoons chopped fresh cilantro
2/3 cup picante sauce or salsa
1/4 cup lime juice
salt to taste
2 tablespoons local honey
2 tablespoons vegetable oil
1-1 ½ pounds cooked shrimp, coarsely chopped

Toss all ingredients. Cover and chill for 8 hours, stirring occasionally. Serve with crackers or corn chips as an appetizer or on a bed of lettuce as a salad.

Pete’s suggestion: use black-eyed peas, red or orange pepper, and add genova basil!