Cannellini Shrimp Salad

Cannellini Shrimp Salad
  • 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


  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.

03/27/2018
Cannellini Shrimp Salad, recipe PT15M PT1H 5 455 calories

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