Cannellini Shrimp Salad recipe

4 servings

1/4 cup red wine vinegar

1/4 cup olive oil

1 teaspoon sugar

1/4 teaspoon dried cilantro

1/4 teaspoon dried basil

1/4 teaspoon dried tarragon

1 (15 ounce) can white kidney beans, drained and rinsed

1 roma (plum) tomato, diced

1/4 red onion, diced

3/4 pound cooked tiny shrimp

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.