Search thousands of recipes reviewed by home cooks like you.

Cannellini Shrimp Salad

Cannellini Shrimp Salad

  • Prep

    20 m
  • Ready In

    4 h 20 m
P-Pok

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.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

Add to list

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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

NOSEYROSEY
8

NOSEYROSEY

3/9/2005

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.

More reviews

Similar recipes

ADVERTISEMENT