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Shrimp and White-Bean Salad


This salad is hearty enough to be a full meal.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2003


  • 4 ounces bacon
  • 1 pound medium shrimp
  • Salt and pepper
  • 1/2 teaspoon dried marjoram
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons white-wine vinegar
  • 1 teaspoon grainy mustard
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 8 ounces salad greens


  1. Cut bacon into 1/2-inch pieces; peel and devein shrimp. Cook bacon in a large skillet over medium-high heat until golden. Add shrimp, and season with salt and pepper; cook until opaque, 5 minutes. Transfer to a serving bowl.

  2. In a small bowl, whisk together marjoram, oil, vinegar, and mustard; season with salt and pepper.

  3. Add cannellini beans and salad greens to shrimp; toss with vinaigrette, as desired.

Cook's Notes

You can also prepare this recipe with 5 tablespoons of olive oil and no bacon. Use 2 tablespoons olive oil to cook the shrimp, and 3 tablespoons to make the dressing in Step 2.

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