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Cannellini Shrimp Salad

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."

Rating: This weblink has been rated 4 times with an average star rating of 2.5 Read Reviews (1)

Rate/Review | 146 people have saved this

Prep Time:
20 Min
Ready In:
4 Hrs 20 Min

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Original Recipe Yield 4 servings
 

Ingredients

  • 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 299 | Total Fat: 14.9g | Cholesterol: 166mg

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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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