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Shrimp-and-Cannellini Bean Salad

Yield 6 servings (serving size: 1 1/3 cups)

Ingredients

  • Shrimp:
  • 4 cups water
  • 1/3 cup parsley sprigs
  • 2 garlic cloves, peeled
  • 1 onion, quartered
  • 1 bay leaf
  • 1 1/2 pounds medium shrimp, peeled and deveined
  • Salad:
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 garlic cloves, minced
  • 3/4 cup diced red bell pepper
  • 1/2 cup diced peeled avocado
  • 1/2 cup minced fresh cilantro
  • 1/4 cup fresh lime juice
  • 2 (15-ounce) cans cannellini beans or other white beans, rinsed and drained

Nutrition Information

  • calories 314
  • caloriesfromfat 30 %
  • fat 10.4 g
  • satfat 1.5 g
  • monofat 5.3 g
  • polyfat 2.4 g
  • protein 26.3 g
  • carbohydrate 30.3 g
  • fiber 4.2 g
  • cholesterol 129 mg
  • iron 5.5 mg
  • sodium 418 mg
  • calcium 103 mg

How to Make It

  1. To prepare shrimp, combine the first 5 ingredients in a medium saucepan. Bring to a boil; add shrimp, and cook 3 minutes or until shrimp are done. Drain and rinse with cold water; cool. Discard onion, garlic, and herbs.

  2. To prepare salad, combine oil, salt, black pepper, and minced garlic; stir well with a whisk. Add shrimp, bell pepper, and remaining ingredients, and toss well. Cover and chill 1 hour.

  3. Note: Each serving provides 84 micrograms of folate