Edamame and Bean Salad With Shrimp and Fresh Salsa |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 1 |
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This recipe makes 1 serving. Triple the recipe to use the whole can of beans. Ingredients:
1/4 cup frozen shelled edamame |
1/2 cup cooked small shrimp |
1/2 cup canned cannellini beans, rinsed and drained |
1/2 cup halved cherry tomatoes |
1 -2 tablespoon chopped red onion |
1 teaspoon minced jalapeno pepper |
1 tablespoon chopped cilantro |
2 teaspoons fresh lime juice |
1 1/2 teaspoons extra virgin olive oil |
1/8 teaspoon salt |
Directions:
1. Cook edamame according to package directions (they can be cooked in microwave in minutes). Drain and rinse with cold water.
2. Combine edamame, shrimp, cannellini beans, cherry tomatoes, onion and jalapeño pepper.
3. Combine cilantro, lime juice, olive oil, and salt, stirring with a whisk.
4. Drizzle over edamame mixture, and toss gently to combine; cover and chill.
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