Shrimp and White Bean Salad
Servings
4Serving size
about 2 1/2 cups saladThis recipe can be multiplied or divided by 2 and makes great leftovers.
Ingredients
| 1 large White onions (red onion)(diced) |
| 1 tsp. Olive oil |
| 16 Ounces Shrimp, raw (peeled, deveined and halved lengthwise) |
| 2 15 ounce can Canned no salt added white beans (drained and rinsed) |
| 1/2 tsp. Salt |
| 1 to taste Black pepper |
| 2 Tbsp. Olive oil |
| 1 Tbsp. White wine vinegar |
| 2 Tbsp. Pine nuts |
| 2 tsp. or 1 packet Coarse ground mustard |
| 2 Large stalk Celery, raw (diced) |
| 6 ounce Grape or cherry tomatoes (halved) |
| 2 Tbsp. Fresh oregano (coarsely chopped) |
| 1 Tbsp. Fresh parsley (coarsely chopped) |
Instructions
Add the diced onion to the pan and cook for about 5 - 7 minutes until they just begin to soften. Remove to a large mixing bowl.
Add the shrimp and cook for about 5 minutes. Toss frequently.
When the shrimp turns firm and pink, add it to the bowl with the onion.
Add the white beans, salt, pepper, 2 tablespoons of olive oil, vinegar, pine nuts, and mustard to the bowl and toss well.
Place the salad in the refrigerator and chill for at least 40 minutes.
Add the celery, tomatoes, oregano, and parsley. Toss well.
Chill well and then serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
White beans are a great base for salads. They bring so much to the recipe, including great texture, flavor, and fiber. It is almost crazy that they should be so good for you.
For this salad they combine perfectly with the shrimp and light mustard vinaigrette. This light summery salad has it all: legumes, veggies, seafood, monounsaturated fats, nuts, rich flavor, and sweet tomatoes.
The fresh oregano is an amazing addition but a lot of herbs will work. Try dill or a bit of fresh tarragon. If you are going to use dried herbs, 1/8 to 1/4 teaspoon of tarragon is fantastic.