Edamame and Bean Salad with Shrimp and Fresh Salsa

Edamame and Bean Salad with Shrimp and Fresh Salsa
Photo by Becky Luigart-Stayner

Ingredients

  • 1 ½ teaspoons extravirgin olive oil
  • 1 tablespoon chopped fresh cilantro
  • ½ cup chopped cooked small shrimp (about 3 ounces)
  • 2 teaspoons fresh lime juice
  • ¼ cup frozen shelled edamame
  • 1 ½ teaspoons extravirgin olive oil
  • 1 teaspoon minced jalapeño pepper
  • + 13 more ingredients
    • 1 teaspoon minced jalapeño pepper
    • ½ cup chopped cooked small shrimp (about 3 ounces)
    • 1/8 teaspoon salt
    • 2 teaspoons fresh lime juice
    • ½ cup canned cannellini beans, rinsed and drained
    • ½ cup halved cherry tomatoes
    • ½ cup halved cherry tomatoes
    • ¼ cup frozen shelled edamame
    • 1/8 teaspoon salt
    • 1 to 2 tablespoons chopped red onion
    • 1 tablespoon chopped fresh cilantro
    • ½ cup canned cannellini beans, rinsed and drained
    • 1 to 2 tablespoons chopped red onion

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 com...

View full recipe at My Recipes

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