Edamame and Bean Salad with Shrimp and Fresh Salsa

Today's post is for Sharon, one of my favorite gym instructors. :)  She told me in class this week that she bought edamame and didn't know what to make with it.  Well this recipe is a delicious light lunch with enough fiber to keep you full all afternoon. The other good thing about this recipe is that it makes 2 servings so you don't have to eat it all week.  But it is easily doubled so if you want to make more, it's not a problem. 


I didn't make any changes to this recipe.  As of today's post, 9 people rated this on average a 5 out of 5!


I hope you enjoy this in your home as much as I do!


Recipe by Maureen Callahan, Cooking Light, JULY 2004  

Yield: 2 servings (serving size: 1 1/3 cups)

Ingredients

• 1/2  cup  frozen shelled edamame
• 1  cup  chopped cooked small shrimp (about 6 ounces)
• 1  cup  canned cannellini beans, rinsed and drained
• 1  cup  halved cherry tomatoes
• 2 tablespoons chopped red onion
• 2  teaspoon  minced jalapeño pepper
• 2  tablespoon  chopped fresh cilantro
• 1  tablespoon  fresh lime juice
• 1  teaspoon  extravirgin olive oil
• 1/4  teaspoon  salt

Preparation

Cook edamame according to package directions. Drain and rinse with cold water; drain.

Combine edamame, shrimp, cannellini beans, cherry tomatoes, onion, and jalapeño pepper. Combine cilantro and the remaining ingredients, stirring with a whisk. Drizzle over edamame mixture, and toss gently to combine. Cover and chill.

Nutritional Information

Calories:

314 (29% from fat)

Fat:

10.1g (sat 1g,mono 5g,poly 1.2g)

Protein:

28.1g

Carbohydrate:

28g

Fiber:

8.2g

Cholesterol:

167mg

Iron:

5.8mg

Sodium:

803mg

Calcium:

94mg