Shrimp-and-Cannellini Bean Salad
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 |
Had this for lunch today and it was FANTASTIC. I added some red leaf lettuce to give the salad some body. I highly recommend it!
|
All times are GMT -4. The time now is 10:31 PM. |
Copyright © 2024 MH Sub I, LLC dba Internet Brands. All rights reserved. Use of this site indicates your consent to the Terms of Use.