Edamame and Bean Salad with Shrimp and Fresh Salsa

Becky Luigart-Stayner; Cindy Barr

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.

Yield: 1 serving (serving size: 1 1/3 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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


  1. Cook edamame according to package directions. Drain and rinse with cold water; drain.
  2. 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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