A protein-packed salad with shrimp and creamy white cannellini beans, dressed in vinaigrette.

Ingredients

• 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

Directions

1. In a small bowl, whisk vinegar, oil, sugar, cilantro, basil, and tarragon until well blended. You may adjust these seasonings to your personal preference.
2. In a separate bowl, toss together the beans, tomato, onion, and shrimp. Pour dressing over salad, and toss again to coat.
3. Cover and refrigerate several hours, or overnight, to develop flavors.