Shrimp-and-Cannellini Bean Salad
From Cooking Light
Shrimp:
4 cups water
1/3 cup parsley sprigs
2 garlic cloves, peeled
1 onion, quartered
1 bay leaf
1 1/2 pounds medium shrimp, peeled and deveined
Salad:
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
3/4 cup diced red bell pepper
1/2 cup diced peeled avocado
1/2 cup minced fresh cilantro
1/4 cup fresh lime juice
2 (15-ounce) cans cannellini beans or other white beans, rinsed and drained
To prepare shrimp, combine the first 5 ingredients in a medium saucepan. Bring to a boil; add shrimp, and cook 3 minutes or until shrimp are done. Drain and rinse with cold water; cool. Discard onion, garlic, and herbs.
To prepare salad, combine oil, salt, black pepper, and minced garlic; stir well with a whisk. Add shrimp, bell pepper, and remaining ingredients, and toss well. Cover and chill 1 hour.
Note: Each serving provides 84 micrograms of folate
Yield: 6 servings (serving size: 1 1/3 cups)
CALORIES 314 (30% from fat); FAT 10.4g (satfat 1.5g, monofat 5.3g, polyfat 2.4g); PROTEIN 26.3g; CARBOHYDRATE 30.3g; FIBER 4.2g; CHOLESTEROL 129mg; IRON 5.5mg; SODIUM 418mg; CALCIUM 103mg;
Cooking Light, APRIL 1999
