The flexitarian prescription

I L.O.V.E. lima beans. Why? I have absolutely no idea. But, after ordering a similar salad while on vacation I decided to make my own version—and now I’m sharing it with you.

Chilled Shrimp Salad with Tarragon

PREP TIME: 15 minutes + 1 hour to chill and set the flavors before serving

• 1 to 1 ½ cups cooked shrimp (or leftover cooked salmon, flaked)
• 1 cup fresh green beans, cut in inch-long strips
• 1 cup edamame, or lima beans or green peas
• ½ cup sweet corn, shaved from leftover cobs if you have them
• ½ cup asparagus tips, if you have them
• 2-3 scallions, white part only, chopped
• ¼ cup fresh tarragon, finely chopped—yes, it has to be tarragon
• 2-3 TBS lite balsamic vinaigrette of your choosing
• Salt and pepper to taste
• Optional, crumbled feta vegan or otherwise should you choose

Combine ingredients in a large bowl and lightly mix together being careful not to “hammer” the ingredients. Note, tarragon has a rather strong black licorice flavor to it, which I love and think it compliments this salad well. However, some people might want to cut the amount down a bit … so start small and add as you see fit. Serve chilled with a hunk of rustic, crusty French bread and a glass of your favorite chardonnay. Enjoy!