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Cannellini Shrimp Salad

SUBMITTED BY: P-Pok

"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."
RECIPE RATING:
The reviewer gave this recipe 4 stars. This recipe average a 2.5 star rating.
Read Reviews (1)
PREP TIME  20 Min
READY IN  4 Hrs 20 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1 teaspoon sugar
  • 1/4 teaspoon dried cilantro
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried tarragon
  • 1 (15 ounce) can white kidney beans, drained and rinsed
  • 1 roma (plum) tomato, diced
  • 1/4 red onion, diced
  • 3/4 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.
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REVIEWS

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 9, 2005 by NOSEYROSEY
This wasn't bad, just not as good as I thought it would be. I love all the ingredients so I... MORE


 
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Nutritional Information
Cannellini Shrimp Salad

Servings Per Recipe: 4

Amount Per Serving

Calories: 299

  • Total Fat: 14.9g
  • Cholesterol: 166mg
  • Sodium: 411mg
  • Total Carbs: 18.1g
  •     Dietary Fiber: 4.4g
  • Protein: 22.1g

VIEW DETAILED NUTRITION

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