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Cannellini Shrimp Salad


"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."
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4 h 20 m servings 299 cals
Original recipe yields 4 servings

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  • Prep

  • Ready In

  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.

Nutrition Facts

Per Serving: 299 calories; 14.9 g fat; 18 g carbohydrates; 22.1 g protein; 166 mg cholesterol; 410 mg sodium. Full nutrition

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Read all reviews 2
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This wasn't bad, just not as good as I thought it would be. I love all the ingredients so I guessed that I would love them all together. I didn't.

Made as written except the tiny shrimp were more expensive than small shrimp so I used small shrimp instead. Loved this except that I thought it needed a sprinkle of salt or vinegar based pepper...