Shrimp-and-Cannellini Bean Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
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 |
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 |
Directions:
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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