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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."

Rate/Review | Read Reviews (1)

What to Drink?
	Sauvignon Blanc
	Sidecar
	Iced Tea III

Prep Time:
20 Min

Ready In:
4 Hrs 20 Min

Servings (Help)

US Metric Calculate

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

In a small bowl, whisk vinegar, oil, sugar, cilantro, basil, and tarragon until well blended. You may adjust these seasonings to your personal preference.
In a separate bowl, toss together the beans, tomato, onion, and shrimp. Pour dressing over salad, and toss again to coat.
Cover and refrigerate several hours, or overnight, to develop flavors.