Cannellini Shrimp Salad


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.