Cannellini Shrimp Salad

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.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 295 Calories

Ingredients

• ¼ cup olive oil
• ¼ teaspoon dried basil
• ¼ teaspoon dried tarragon
• ¼ cup red wine vinegar
• ¼ red onion, diced
• ¼ teaspoon dried cilantro
• 1 roma (plum) tomato, diced
• 1 teaspoon sugar
• 1 (15 ounce) can white kidney beans, drained and rinsed
• ¾ pound cooked tiny shrimp

Recipe Instructions

Step 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.

Step 2

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

Step 3

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