Seafood Salad Recipe + Cannellini Shrimp Salad

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

• ¼ cup red wine vinegar
• ¼ cup olive oil
• 1 teaspoon sugar
• ¼ teaspoon dried cilantro
• ¼ teaspoon dried basil
• ¼ teaspoon dried tarragon
• 1 (15 ounce) can white kidney beans, drained and rinsed
• 1 roma (plum) tomato, diced
• ¼ red onion, diced
• ¾ pound cooked tiny shrimp

Cooking 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.

Nutrition Facts

• calories294.9
• carbohydrateContent17 g
• cholesterolContent166 mg
• fatContent14.9 g
• fiberContent4.4 g
• proteinContent22.1 g
• saturatedFatContent2.1 g
• sodiumContent410.3 mg
• sugarContent0.7 g