Ingredients for Edamame And Bean Salad With Shrimp And Fresh Salsa
- 1 cup frozen edamame
- 4 oz shrimp
- 1/2 cup cannellini beans
- 1/2 cup halved cherry tomatoes
- 1/4 cup finely chopped red onion
- 1-2 teaspoons finely minced jalapeño pepper
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1/2 teaspoon salt
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How to Make Edamame And Bean Salad With Shrimp And Fresh Salsa
- Cook 1 cup of frozen edamame according to package directions. Drain and rinse under cold water.
- Cook 4 oz of shrimp until pink and opaque (about 2-3 minutes). Set aside to cool slightly and then chop into bite-sized pieces.
- In a medium bowl, combine the cooked edamame, shrimp, 1/2 cup cannellini beans (drained and rinsed), 1/2 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, and 1-2 teaspoons of finely minced jalapeño pepper (adjust to your spice preference).
- In a small bowl, whisk together 2 tablespoons chopped fresh cilantro, 2 tablespoons lime juice, 1 tablespoon olive oil, and 1/2 teaspoon salt.
- Pour the dressing over the edamame mixture and gently toss to combine.
- Cover and refrigerate for at least 15 minutes to allow the flavors to meld before serving. Garnish with extra cilantro, if desired.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
11g
Fat
7g
Carbs
11g
