| Servings |
|
Ingredients
- 1 cup shelled edamame
- 12 oz cooked small shrimp (about 2 cups)
- 2 cups canned cannellini beans drained and rinsed
- 2 cups cherry tomatoes halved
- 1/2 cup red onion chopped
- 1 tbs jalapeno pepper minced
- 1/4 cup fresh cilantro chopped
- 3 tbs fresh lime juice
- 2 tbs extra virgin olive oil
- 1/2 tsp salt
Ingredients
|
Instructions
- Cook edamame according to package directions. Drain and rinse with cold water; drain.
- 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.
Recipe Notes
Nutrition Facts
Edamame & Bean Salad with Shrimp & Fresh Salsa
Amount Per Serving
Calories 314
Calories from Fat 90
% Daily Value*
Total Fat 10g
15%
Sodium 803mg
33%
Total Carbohydrates 28g
9%
Dietary Fiber 8g
32%
Protein 28g
56%
* Percent Daily Values are based on a 2000 calorie diet.