Edamame and Bean Salad with Shrimp and Fresh Salsa

Ingredients

• 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

Preparation

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.