 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
A delicious chilled salad of white kidney (cannellini) beans and shrimp with a zesty herbed dressing. This may be eaten immediately, but is best when left refrigerated several hours, or overnight. Ingredients:
1/4 cup red wine vinegar |
1/4 cup olive oil |
1 teaspoon sugar |
1/4 teaspoon dried cilantro |
1/4 teaspoon dried basil |
1/4 teaspoon dried tarragon |
1 (15 ounce) can white kidney beans, drained and rinsed |
1 roma (plum) tomato, diced |
1/4 red onion, diced |
3/4 pound cooked tiny shrimp |
Directions:
1. In a small bowl, whisk vinegar, oil, sugar, cilantro, basil, and tarragon until well blended. You may adjust these seasonings to your personal preference.
2. In a separate bowl, toss together the beans, tomato, onion, and shrimp. Pour dressing over salad, and toss again to coat.
3. Cover and refrigerate several hours, or overnight, to develop flavors.
|
|