White-Bean-And-Shrimp Salad With Tarragon Vinaigrette
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1cup navy beans, soaked in water overnight and drained
- 4cups water
- 2sprigs fresh thyme
- 1bay leaf
- 1clove garlic, peeled and crushed
- 1pound shrimp, cooked and shelled
- 1cup slivered fennel
- 1teaspoon salt
- Freshly ground pepper to taste
- 2tablespoons chopped fresh chives, for garnish
- 4teaspoons Sherry vinegar
- 4teaspoons olive oil
- 2tablespoons chopped fresh tarragon
- ¼teaspoon salt
- Freshly ground pepper to taste
The Salad
The Vinaigrette
Nutritional analysis per serving (4 servings)
333 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 36 grams carbohydrates; 10 grams dietary fiber; 3 grams sugars; 35 grams protein; 888 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the salad, place the beans, water, thyme, bay leaf and garlic in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until the beans are tender but not mushy, about 45 minutes. Drain and remove thyme, bay leaf and garlic. Place in a large bowl and set aside until cool. Toss in the shrimp, fennel, salt and pepper.
- Step 2
To make the vinaigrette, whisk together all ingredients. Toss with the salad. Divide among 4 plates, garnish with the chives and serve.
Private Notes
Comments
Artichoke hearts our of jar is a nice compliment to the shrimp and bean. Try to use Key West pink shrimp
Artichoke hearts our of jar is a nice compliment to the shrimp and bean. Try to use Key West pink shrimp