Edamame and Bean Salad With Shrimp and Fresh Salsa
photo by plays with food
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
1
ingredients
- 59.14 ml frozen shelled edamame
- 118.29 ml cooked small shrimp
- 118.29 ml canned cannellini beans, rinsed and drained
- 118.29 ml halved cherry tomatoes
- 14.79-29.58 ml chopped red onion
- 4.92 ml minced jalapeno pepper
- 14.79 ml chopped cilantro
- 9.85 ml fresh lime juice
- 7.39 ml extra virgin olive oil
- 0.61 ml salt
directions
- Cook edamame according to package directions (they can be cooked in microwave in minutes). Drain and rinse with cold water.
- Combine edamame, shrimp, cannellini beans, cherry tomatoes, onion and jalapeño pepper.
- Combine cilantro, lime juice, olive oil, and salt, stirring with a whisk.
- Drizzle over edamame mixture, and toss gently to combine; cover and chill.
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Reviews
-
This is a great recipe! I made it for the first time this summer after seeing it in a Cooking Light magazine. Lots of light summertime flavours and a variety of textures. I've included a photo of my personal rendition. You can see I added tiger shrimp in place of small salad shrimp. Either way it is a fantastic dish!
RECIPE SUBMITTED BY
Barb G.
Sonora, California