Cannellini Shrimp Salad

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

In a small bowl, whisk vinegar, oil, sugar, cilantro, basil, and tarragon until well blended. You may adjust these seasonings to your personal preference.

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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.