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Edamame and Bean Salad with Shrimp & Fresh Salsa (Stage 6)
INGREDIENTS:
  • - ¼ cup frozen shelled edamame
  • - ½ cup chopped, cooked small shrimp (about 3 ounces)
  • - ½ cup canned cannellini beans, rinsed and drained
  • - ½ cup halved cherry tomatoes
  • - 2 tablespoons chopped red onion
  • - 2 teaspoons minced jalapeño pepper
  • - 1 tablespoon chopped fresh cilantro
  • - 1 tablespoon fresh lime juice
  • - 1 ½ teaspoons extra virgin olive oil
  • - 1/8 teaspoon salt

1. Cook edamame according to package directions. Drain and rinse with cold water; drain.
2. 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.
3. Cover and chill. Enjoy.

Calories 314; Carbohydrates 28g; Fat 10g; Protein 28g; Sodium 805mg; Recipe Yield 1 serving

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