Cannellini Shrimp Salad

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.

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Nutrient	Quantity
Total fats	55.7467 g
Protein	68.4071 g
Carbohydrates	4.8364 g
Energy	796.5797 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4228 g
Water	323.4695 g
Aspartic acid	0.0007 g
Calcium, Ca	224.4327 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0136 g
Lutein + zeaxanthin	13.1979 g
Fiber, total dietary	0.0169 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.0068 g
Fatty acids, total saturated 22:0	0.0799 g
Carotene, beta	10.2136 g
Niacin	0.0163 mg
Vitamin A, RAE	1.1788 g
Fatty acids, total trans-polyenoic	0.0034 g
Arginine	0.0003 g
Riboflavin	0.0023 mg
Fatty acids, total trans-polyenoic 22:4	0.0034 g
Tocopherol, beta	0.0594 mg
Fatty acids, total polyunsaturated 15:0	0.0034 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0068 g
Fatty acids, total saturated 20:1	0.1747 g
Glutamic acid	0.0006 g
Stigmasterol	0.0025 mg
Sodium, Na	410.739 mg
Fatty acids, total saturated 16:1 undifferentiated	0.6881 g
Total lipid (fat)	55.7467 g
Manganese, Mn	0.1567 mg
Proline	0.0002 g
Fatty acids, total saturated 16:0	6.2753 g
Fatty acids, total polyunsaturated 16:1 t	0.0034 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.1054 g
Sucrose	4.5627 g
Choline, total	0.1979 mg
Fatty acids, total polyunsaturated 18:1 t	0.0068 g
Sugars, total	4.5641 g
Serine	0.0002 g
Fatty acids, total saturated 18:0	1.181 g
Fatty acids, total saturated 20:4 undifferentiated	0.0408 g
Vitamin B-6	0.004 mg
Selenium, Se	0.0081 g
Ash	4.3139 g
Fatty acids, total saturated 18:1 undifferentiated	38.6154 g
Pantothenic acid	0.001 mg
Phenylalanine	0.0003 g
Beta-sitosterol	0.0017 mg
Copper, Cu	1.3379 mg
Betaine	0.0549 mg
Thiamin	0.0006 mg
Methionine	0.0001 g
Iron, Fe	2.4132 mg
Carbohydrate, by difference	4.8364 g
Phosphorus, P	733.0609 mg
Folate, total	0.6129 g
Tocopherol, gamma	0.4486 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.102 g
Alanine	0.0003 g
Cholesterol	547.4012 mg
Valine	0.0003 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0068 g
Fatty acids, total saturated 18:2 undifferentiated	5.3816 g
Glycine	0.0003 g
Carotene, alpha	0.03 g
Fatty acids, total saturated 14:0	0.0036 g
Zinc, Zn	4.5833 mg
Isoleucine	0.0002 g
Fatty acids, total polyunsaturated	6.2056 g
Fatty acids, total polyunsaturated 17:1	0.0675 g
Leucine	0.0004 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0034 g
Vitamin A, IU	23.5723 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0068 g
Folate, DFE	0.6129 g
Tryptophan	0.0001 g
Vitamin C, total ascorbic acid	0.436 mg
Phytosterols	119.4657 mg
Fatty acids, total polyunsaturated 16:1 c	0.0068 g
Galactose	0.0006 g
Fatty acids, total polyunsaturated 18:1 c	0.1224 g
Fatty acids, total saturated 20:0	0.2304 g
Tyrosine	0.0002 g
Vitamin K (phylloquinone)	33.6823 g
Fatty acids, total saturated	7.8026 g
Histidine	0.0001 g
Fatty acids, total monounsaturated	39.6924 g
Threonine	0.0002 g
Folate, food	0.6129 g
Fatty acids, total polyunsaturated 17:0	0.0255 g
Cryptoxanthin, beta	0.2699 g
Vitamin E (alpha-tocopherol)	7.7529 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1054 g
Fatty acids, total trans	0.0136 g
Fatty acids, total trans-monoenoic	0.0102 g
Magnesium, Mg	122.1658 mg
Lysine	0.0002 g
Potassium, K	928.3942 mg
Cystine	0.0001 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 teaspoon	18.354	4.5908	0
Olive oil	0.25 cup	477.36	0	54
cilantro	0.25 teaspoon	0.0192	0.0031	0.0004
Basil	0.25 teaspoon	0.0508	0.0059	0.0014
tarragon	0.25 teaspoon	0.4425	0.0753	0.0109
rom tomato	1	0	0	0
red wine vinegar	0.25 cup	11.3525	0.1613	0
shrimp	0.75 pound	289.0007	0	1.734
red onion	0.25	0	0	0
white kidney bean	1 can	0	0	0