Edamame and Shrimp Salad
Lindsay
ingredients
- 1/4 cup frozen shelled edamame
- 1/2 cup chopped cooked small shrimp (about 3 ounces)
- 1/2 cup canned cannellini beans, rinsed and drained
- 1/2 cup halved cherry tomatoes
- 1 to 2 tablespoons chopped red onion
- 1 teaspoon minced jalapeño pepper
- 1 tablespoon chopped fresh cilantro
- 2 teaspoons fresh lime juice
- 1 1/2 teaspoons extravirgin olive oil
- 1/8 teaspoon salt
directions
- 1
Cook edamame according to package directions. Drain and rinse with cold water; drain.
- 2
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.
notes
I buy the medium sized frozen shrimp, thaw a handful of them, chop them, and add them to this salad. Easy and chunkier than using canned small shrimp.
Source: Lindsay
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews