Cannellini Shrimp Salad

Name: Cannellini Shrimp Salad
Total time: 260
Yield: 4
Ingredients: ¼ cup red wine vinegar; ¼ cup olive oil; 1 teaspoon sugar; ¼ teaspoon dried cilantro; ¼ teaspoon dried basil; ¼ teaspoon dried tarragon; 1 (15 ounce) can white kidney beans, drained and rinsed; 1 roma (plum) tomato, diced; ¼ red onion, diced; ¾ pound cooked tiny shrimp

Recipe by P-Pok from allrecipes.com

Lunch 4 Hr. 20 Mins.

Ingredients

4 servings

•

¼ cup red wine vinegar
•

¼ cup olive oil
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1 teaspoon sugar
•

¼ teaspoon dried cilantro
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¼ teaspoon dried basil

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¼ teaspoon dried tarragon
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1 (15 ounce) can white kidney beans, drained and rinsed
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1 roma (plum) tomato, diced
•

¼ red onion, diced
•

¾ pound cooked tiny shrimp

Instructions

In a small bowl, whisk vinegar, oil, sugar, cilantro, basil, and tarragon until well blended. You may adjust these seasonings to your personal preference.
In a separate bowl, toss together the beans, tomato, onion, and shrimp. Pour dressing over salad, and toss again to coat.
Cover and refrigerate several hours, or overnight, to develop flavors.