• 3/4 head green leaf lettuce, or any curly-edged lettuce
• 1 cup cooked and peeled shrimp, cleaned and deveined
• 11 ounces canned navy beans, black-eyed beans, or Great Northern Beans, drained
• 1-1/3 cups cooked rice
• 1/3 cup diced green bell pepper
• 1/3 cup diced red onion
• 3-1/2 Tbs. peanut oil
• 1/3 cup fresh lime juice
• 2 Tbs. plus 2 tsp. fresh cilantro or parsley
• 3/4 tsp. hot pepper sauce
• 1-1/4 ripe avocados, peeled, seeded, and sliced
• 1-1/4 ripe papayas, peeled, seeded, and sliced
• 2/3 cup unsalted roasted peanuts

Combine shrimp, beans, rice, bell pepper, red onion, oil, 1Ú4 cup fresh lime juice, parsley or cilantro, hot pepper sauce, and salt and pepper. Stir until well combined. Cover and refrigerate for about 1 hour.

Remove lettuce-lined platter and shrimp salad from refrigerator. Using a slotted spoon, carefully place shrimp salad in center of lettuce. Place alternate slices of avocado and papaya around the edge of the shrimp salad. Sprinkle on any remaining dressing and the remaining lime juice. Garnish with chopped peanuts and serve immediately.

Courtesy American Dry Bean Board.

Per serving: calories 665, fat 38.2g, 49% calories from fat, cholesterol 55mg, protein 23.6g, carbohydrates 64.4g, fiber 13.5g, sugar 14.7g, sodium 80mg, diet points 14.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.5, Fruit: 1.6, Bread: 2.1, Lean meat: 0.0, Fat: 5.1, Sugar: 0.0, Very lean meat protein: 1.0

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