Cannellini Shrimp Salad

Cannellini Shrimp Salad

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"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."
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4 h 20 m servings 299 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 299 kcal
  • 15%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 18g
  • 6%
  • Protein:
  • 22.1 g
  • 44%
  • Cholesterol:
  • 166 mg
  • 55%
  • Sodium:
  • 410 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  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.



This wasn't bad, just not as good as I thought it would be. I love all the ingredients so I guessed that I would love them all together. I didn't.

Made as written except the tiny shrimp were more expensive than small shrimp so I used small shrimp instead. Loved this except that I thought it needed a sprinkle of salt or vinegar based pepper...