Recipe by SMCOLLAR
"This is a simple and tasty salad to have for lunch or as a side at dinner."
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1 (16 ounce) package
frozen cooked shrimp, thawed and tails removed
1 (14 ounce) can
cannellini beans, drained and rinsed
cherry tomatoes, coarsely chopped
diced red onion
red wine vinegar
Very good simplet salad...I think I should have used small shrimp then what I bought. Didn't think about that until after I mixed with the other ingredients...salad shrimp probably would have been best. Do let the dressing meld with the shrimp mix because when tasting it in the beginning, rather salty. But does go away when chilled for several hours. Made this for my daughter and she reall liked it. But did ask that I make again with more tomatoes too. As well as smaller shrimp.
While I do enjoy more heavily spiced foods on occasion, I generally prefer fresh food, simply prepared, with a minimum of distracting spices, added flavors or ingredients. But this time I was surprised. It was okay to satisfy my hunger but I found it astoundingly boring. In this instance the whole definitely was not equal to, let alone greater than, the sum of its parts.
I really liked this salad. Very simple. Several people said to use the smaller salad shrimp for this, but I enjoy the flavor and texture of the larger shrimp, so just cut each shrimp into thirds and it made the pieces similar to the other ingredients and soaked up more dressing that way. It was a nice filling main dish salad with some garlic bread and nice glas of chardonnay!!
Super simple. I used the smaller shrimp just cause they looked better in the grocery store .
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp and White Bean Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 53
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