Edamame and Bean Salad with Shrimp and Fresh Salsa

5 Reviews
ADD YOUR REVIEW
Becky Luigart-Stayner; Cindy Barr
Yield
1 serving (serving size: 1 1/3 cups)
By Maureen Callahan
July 2004
RECIPE BY Cooking Light

Edamame can be cooked in the microwave in minutes, and everything else can be purchased already cooked to save time. Triple the recipe if you want to use the whole can of beans. Have an apple with your lunch, and you'll get close to 45 grams of carbohydrates--and a nice dose of fiber.

Ingredients

  • 1/4 cup frozen shelled edamame
  • 1/2 cup chopped cooked small shrimp (about 3 ounces)
  • 1/2 cup canned cannellini beans, rinsed and drained
  • 1/2 cup halved cherry tomatoes
  • 1 to 2 tablespoons chopped red onion
  • 1 teaspoon minced jalapeño pepper
  • 1 tablespoon chopped fresh cilantro
  • 2 teaspoons fresh lime juice
  • 1 1/2 teaspoons extravirgin olive oil
  • 1/8 teaspoon salt

Nutritional Information

  • Calories 314
  • Caloriesfromfat 29%
  • Fat 10.1g
  • Satfat 1g
  • Monofat 5g
  • Polyfat 1.2g
  • Protein 28.1g
  • Carbohydrate 28g
  • Fiber 8.2g
  • Cholesterol 167mg
  • Iron 5.8mg
  • Sodium 803mg
  • Calcium 94mg

How to Make It

Step 1

Cook edamame according to package directions. Drain and rinse with cold water; drain.

Step 2

Combine edamame, shrimp, cannellini beans, cherry tomatoes, onion, and jalapeño pepper. Combine cilantro and the remaining ingredients, stirring with a whisk. Drizzle over edamame mixture, and toss gently to combine. Cover and chill.

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Ratings & Reviews

metrodccook's Review

metrodccook
August 24, 2014
N/A

edgecc's Review

pamelaeats
June 07, 2011
Wonderful, light summer dinner! I grilled the shrimp after marinating them for about 30 minutes with lemon pepper and lots of garlic. I forgot the jalapeno and didn't miss it. It's strange that the recipe is only for one serving, why wouldn't you want leftovers! Tripling works great as another reviewer pointed out.

EllenDeller's Review

edgecc
August 21, 2010
Pretty classy lunch, especially with the amazing Golden Summer Soup (chilled) from the same issue (recipe isn't on CL website for some reason). Added a bit more fresh lime juice; other than that it's perfect as is.

pamelaeats's Review

EllenDeller
August 10, 2009
A nutritionally clean, balanced meal. I tripled the recipe so I could use a whole can of Great Northern beans. Worked great for weekday lunches. My boyfriend's been in Alaksa all summer so the first time I made this I substituted baked salmon for the shrimp. Couldn't easily find edamame so I used frozen lima beans. Also used fresh basil instead of cilantro, white onion and chopped Roma tomatoes (what I had on-hand). I used shrimp the second round and it was equally-awesome. Thanks!