Edamame and Bean Salad with Shrimp and Fresh Salsa
1 serving (serving size: 1 1/3 cups)
Becky Luigart-Stayner; Cindy Barr
1/4 cup frozen shelled edamame
1/2 cup chopped cooked small shrimp (about 3 ounces)
1/2 cup canned cannellini beans, rinsed and drained
1/2 cup halved cherry tomatoes
1 to 2 tablespoons chopped red onion
1 teaspoon minced jalapeño pepper
1 tablespoon chopped fresh cilantro
2 teaspoons fresh lime juice
1 1/2 teaspoons extravirgin olive oil
1/8 teaspoon salt
How to Make It
Cook edamame according to package directions. Drain and rinse with cold water; drain.
Combine edamame, shrimp, cannellini beans, cherry tomatoes, onion, and jalapeño pepper. Combine cilantro and the remaining ingredients, stirring with a whisk. Drizzle over edamame mixture, and toss gently to combine. Cover and chill.
Wonderful, light summer dinner! I grilled the shrimp after marinating them for about 30 minutes with lemon pepper and lots of garlic. I forgot the jalapeno and didn't miss it. It's strange that the recipe is only for one serving, why wouldn't you want leftovers! Tripling works great as another reviewer pointed out.
Pretty classy lunch, especially with the amazing Golden Summer Soup (chilled) from the same issue (recipe isn't on CL website for some reason). Added a bit more fresh lime juice; other than that it's perfect as is.
A nutritionally clean, balanced meal. I tripled the recipe so I could use a whole can of Great Northern beans. Worked great for weekday lunches. My boyfriend's been in Alaksa all summer so the first time I made this I substituted baked salmon for the shrimp. Couldn't easily find edamame so I used frozen lima beans. Also used fresh basil instead of cilantro, white onion and chopped Roma tomatoes (what I had on-hand). I used shrimp the second round and it was equally-awesome. Thanks!
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