Cannellini Bean and Shrimp Salad - 21g Carbs, 6g Fiber
From: Today's Diet & Nutrition December 2010
"This is a very traditional Italian dish. I love beans,
especially in the winter, and the shrimp adds really
great flavor."
1/2 cup PLUS 1 Tbsp extra-virgin olive oil
3 garlic cloves, chopped
3/4 lb medium shrimp
2 cups cooked (or rinsed and drained canned) cannellini beans
1 bunch scallions, sliced thin
2 sprigs fresh rosemary
1/2 tsp balsamic vinegar plus more to taste
Kosher salt and freshly ground black pepper
1 Tbsp chopped fresh basil leaves
In a large skillet, heat 1 tablespoon of olive oil and the garlic
over medium-high heat. When the oil is hot but not smoking, add
the shrimp and cook, stirring frequently, until they turn pink,
about 4 minutes.
Remove the shrimp from the pan, reserving the garlic and oil. Chop
the shrimp into pieces slightly larger than the beans.
In a serving bowl, toss the shrimp with the beans, adding the reserved
oil and garlic. Strip the rosemary leaves from the stems and add to
the beans. Toss, then add the vinegar and season with salt and pepper.
Toss again before adding the basil. Just before serving, toss the beans
once more and adjust seasoning. Add more oil, salt, pepper, and balsamic vinegar as desired.
Servings: 12
TD&N Nutrient:
227 Calories, 10g Total Fat, 1g Saturated Fat, 2g Polyunsaturated Fat,
7g Monounsaturated Fat, 43mg Cholesterol, 50mg Sodium, 14g Protein,
21g Carbs, 6g Fiber
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