Fiddlehead, White Bean and Shrimp Salad

• 1 pound cooked shrimp
• 1 15-ounce can white beans, drained and rinsed
• 1 cup trimmed and cleaned fiddleheads, blanched until tender
• 1 cup diced red onion
• 3 tablespoons rice wine vinegar
• 1 teaspoon salt
• 4 teaspoons chopped parsley
• Freshly ground pepper to taste

1. Combine all ingredients except parsley in a medium-size bowl.
2. Refrigerate for 1 hour.
3. Toss in the parsley, divide among 4 plates and serve with crusty French bread.

shrimp, white beans, tender, red onion, rice wine vinegar, salt, parsley, freshly ground pepper

Taken from cooking.nytimes.com/recipes/4613 (may not work)