:max_bytes(150000):strip_icc():format(webp)/2580406-b7e840c76ab04773b547c2cd690b329f.jpg)
Ingredients
-
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
-
In a small bowl, whisk vinegar, oil, sugar, cilantro, basil, and tarragon until well blended. You may adjust these seasonings to your personal preference.
-
In a separate bowl, toss together the beans, tomato, onion, and shrimp. Pour dressing over salad, and toss again to coat.
-
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.