Shrimp-and-Cannellini Bean Salad

recipe

Yield:

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

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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.

Note: Each serving provides 84 micrograms of folate

Note:

April 1999
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