(Directly from Cookinglight -- http://www.cookinglight.com, the only
change I make is to double or triple the recipe, this is a very small
serving.)



Edamame and Bean Salad with Shrimp and Fresh Salsa
From Cooking Light

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.

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 jalapeo pepper
1  tablespoon chopped fresh cilantro
2  teaspoons fresh lime juice
1 1/2  teaspoons extravirgin olive oil
1/8  teaspoon salt

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

Combine edamame, shrimp, cannellini beans, cherry tomatoes, onion, and
jalapeo pepper. Combine cilantro and the remaining ingredients,
stirring with a whisk. Drizzle over edamame mixture, and toss gently
to combine. Cover and chill.


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

NUTRITION PER SERVING CALORIES 314(29% from fat); FAT 10.1g(sat
1g,mono 5g,poly 1.2g); PROTEIN 28.1g; CHOLESTEROL 167mg; CALCIUM 94mg;
SODIUM 803mg; FIBER 8.2g; IRON 5.8mg; CARBOHYDRATE 28g