edamame, shelled, cooked and cooled
cooked shrimp, chopped
( I used small whole shrimp)
1 (19 ounce) cans
cannellini beans, drained and rinsed
( any white bean works, I used romano beans)
cherry tomatoes, halved
red onions, chopped
( or parsley)
fresh lime juice
( to taste)
- Combine edamame, shrimp if using, beans, tomatoes and onion in a large bowl, mix well and set aside.
- In a separate bowl, whisk together the remaining ingredients; pour over the edamame mixture and toss gently to combine.
- Chill for at least 1 hour.