Cannellini Shrimp Salad recipe
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- 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
Nutrition Info
- 294.9 caloriescarbohydrate: 17 gcholesterol: 166 mgfat: 14.9 gfiber: 4.4 gprotein: 22.1 gsaturatedFat: 2.1 gservingSize: -sodium: 410.3 mgsugar: 0.7 gtransFat: : -unsaturatedFat: : -
Directions Cannellini Shrimp Salad
Directions
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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.