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Edamame And Bean Salad With Shrimp And Fresh Salsa

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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 jalapeƱo pepper

1 tablespoon chopped fresh cilantro

2 teaspoons fresh lime juice

1 1/2 teaspoons extravirgin olive oil

1/8 teaspoon salt

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