Becky Luigart-Stayner; Cindy Barr
1 serving (serving size: 1 1/3 cups)

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.

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.

Ratings & Reviews

pamelaeats's Review

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!

edgecc's Review

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

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.

metrodccook's Review

August 24, 2014