Shrimp-and-Cannellini Bean Salad

Yield: 6 servings (serving size: 1 1/3 cups)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 314
  • Calories from fat: 30%
  • Fat: 10.4g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 5.3g
  • Polyunsaturated fat: 2.4g
  • Protein: 26.3g
  • Carbohydrate: 30.3g
  • Fiber: 4.2g
  • Cholesterol: 129mg
  • Iron: 5.5mg
  • Sodium: 418mg
  • Calcium: 103mg

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
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Shrimp-and-Cannellini Bean Salad Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy