Edamame and Bean Salad

1/4 cup frozen shelled edamame
1/2 cup chopped cooked shrimp (about 3 oz.)
1/2 cup canned cannellini beans, rinsed and drained
1/2 cup halved cherry tomatoes
1 to 2 tablespoons chopped red onion
1 teaspoon minced jalapeno pepper
2 teaspoons fresh lime juice
1 1/2 tespoons extravirgin olive oil
1/8 teaspoon salt

1. Cook edamame according to package instructions. Drain and rinse with cold water.
2. Combine edamame, shrimp, cannellini, tomatoes, onion, and jalapeno. Combine remaining ingredients, stirring with a whisk. Drizzle over edamame mixture, and toss gently to combine. Cover and chill.
Yeild: 1 serving (serving size: 1 1/3 cups) Triple the recipe and use the whole can of cannelloni beans.

Calories: 314 (29% from fat); Fat; 10.1g (SAT 1g, MONO 5g, POLY 1.2g); Protein 28.1g;Carb 28g; Fiber 8.2g; Chol 167mg; Iron 5.8 mg; Sodium 803mg; Calc 94mg
Cooking Light