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.
Edamame and Bean Salad with Shrimp and Fresh Salsa
Edamame can be cooked in the microwave in minutes, and everything else can be purchased already cooked to save time. Triple the recipe if you want to use the whole can of beans. Have an apple with your lunch, and you'll get close to 45 grams of carbohydrates--and a nice dose of fiber.
More From Cooking Light
- Calories: 314
- Calories from fat: 29%
- Fat: 10.1g
- Saturated fat: 1g
- Monounsaturated fat: 5g
- Polyunsaturated fat: 1.2g
- Protein: 28.1g
- Carbohydrate: 28g
- Fiber: 8.2g
- Cholesterol: 167mg
- Iron: 5.8mg
- Sodium: 803mg
- Calcium: 94mg
- 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
- 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.
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