Shrimp-and-Cannellini Bean Salad

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

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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


  • 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


  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
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