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."

Ingredients

4 h 20 m servings 299 cals
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Original recipe yields 4 servings

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Nutrition

  • 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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Directions

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  • Prep

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  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

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  1. 4 Ratings

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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.