Edamame and Bean Salad with Shrimp and Fresh Salsa

Edamame can be cooked in the microwave in minutes, and everything else can be purchased already cooked to save time. Triple the recipe if you want to use the whole can of beans. Have an apple with your lunch, and you'll get close to 45 grams of carbohydrates--and a nice dose of fiber.

Yield: 1 serving (serving size: 1 1/3 cups)

Ingredients

• 1/4  cup  frozen shelled edamame
• 1/2  cup  chopped cooked small shrimp (about 3 ounces)
• 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 jalapeño pepper
• 1  tablespoon  chopped fresh cilantro
• 2  teaspoons  fresh lime juice
• 1 1/2  teaspoons  extravirgin olive oil
• 1/8  teaspoon  salt

Preparation

Cook edamame according to package directions. Drain and rinse with cold water; drain.

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. Cover and chill.

Nutritional Information

Calories:

314 (29% from fat)

Fat:

10.1g (sat 1g,mono 5g,poly 1.2g)

Protein:

28.1g

Carbohydrate:

28g

Fiber:

8.2g

Cholesterol:

167mg

Iron:

5.8mg

Sodium:

803mg

Calcium:

94mg