Cannellini Shrimp Salad

2.8
(5)

A delicious chilled salad of white kidney (cannellini) beans and shrimp with a zesty herbed dressing. This may be eaten immediately, but is best when left refrigerated several hours, or overnight.

Prep Time:
20 mins
Additional Time:
4 hrs
Total Time:
4 hrs 20 mins
Servings:
4
Yield:
4 servings
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Ingredients

Original recipe (1X) yields 4 servings

  • ¼ cup red wine vinegar

  • ¼ cup olive oil

  • 1 teaspoon sugar

  • ¼ teaspoon dried cilantro

  • ¼ teaspoon dried basil

  • ¼ teaspoon dried tarragon

  • 1 (15 ounce) can white kidney beans, drained and rinsed

  • 1 roma (plum) tomato, diced

  • ¼ red onion, diced

  • ¾ pound cooked tiny shrimp

Directions

  1. In a small bowl, whisk vinegar, oil, sugar, cilantro, basil, and tarragon until well blended. You may adjust these seasonings to your personal preference.

  2. In a separate bowl, toss together the beans, tomato, onion, and shrimp. Pour dressing over salad, and toss again to coat.

  3. Cover and refrigerate several hours, or overnight, to develop flavors.

Nutrition Facts (per serving)

295 Calories
15g Fat
17g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 295
% Daily Value *
Total Fat 15g 19%
Saturated Fat 2g 11%
Cholesterol 166mg 55%
Sodium 410mg 18%
Total Carbohydrate 17g 6%
Dietary Fiber 4g 16%
Total Sugars 1g
Protein 22g 44%
Vitamin C 5mg 5%
Calcium 72mg 6%
Iron 4mg 24%
Potassium 226mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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