Shrimp and White Bean Salad

  • Servings: 6
Shrimp and White Bean Salad


  • 5 tablespoons olive oil
  • 1 1/2 tablespoons white-wine vinegar
  • 1 teaspoon grainy mustard
  • 1/2 teaspoon dried marjoram
  • Coarse salt and freshly ground pepper
  • 1 pound medium shrimp, peeled and deveined
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 8 ounces salad greens, torn into bite-sized pieces


  1. In a large bowl, whisk together 3 tablespoons olive oil, the vinegar, mustard, and marjoram. Season with salt and pepper. Set aside.

  2. In a large skillet, heat remaining 2 tablespoons olive oil over medium-high heat. Add shrimp, season with salt and pepper, and cook, stirring occasionally, until shrimp are opaque, 4 to 5 minutes.

  3. Transfer to bowl with vinaigrette. Add beans and greens. Toss to combine. Transfer to a serving platter.


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