Shrimp-and-Cannellini Bean Salad

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

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