We’re eating more beans these days, thanks to my Instant Pot. They are so easy to make and taste so much better that I have been making some almost every week.
It’s been especially nice during the spring months when I normally have to buy vegetables.
Starting this week we’ll be eating vegetables from the potager – which will last until February or March of next year, hopefully. I picked the first summer squash yesterday. I can probably pick about 20 more tomorrow. They are rather prolific with the first big production.
But I’ll still make beans. I love them on their own and really love them added to lettuce (which is about done) and pasta salads.
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Shrimp & White Bean Salad
With pre-cooked, peeled shrimp and canned white beans, this salad goes together very quickly and it’s a perfect no-cook / hot weather dinner.
Directions are given for cooking the shrimp.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Salads
- 10oz (300gr) shrimp, cleaned, pre-cooked or raw
- 1 3/4 cup (15oz, 450gr) white beans, drained
- 8 – 10 cherry tomatoes, cut in half
- 6oz (180gr) salad greens. prepared
- 2 tbs capers
- 2 tbs fresh oregano leaves
- 1 tbs fresh, snipped garlic chives
- 1 tbs fresh snipped tarragon
- To cook shrimp:
- 1 tbs olive oil
- 1 tsp paprika
- 2 tbs tarragon wine vinegar
- 1 tbs Dijon-style mustard
- 1 tsp ketchup
- 4 tbs salad olive oil
- To cook shrimp:
- Heat 1 tbs olive oil in a skillet. Add paprika, shrimp and quickly sauté until cooked through. They will curl and turn opaque when done.
- Remove and set aside.
- Whisk mustard, ketchup, and vinegar together in a small bowl.
- Gradually whisk in olive oil until thick and creamy.
- To finish:
- Toss greens, tomatoes, herbs with 1/2 of the vinaigrette and arrange in large salad bowl or on two plates.
- Toss beans, shrimp with 1/2 of the vinaigrette and arrange on lettuce.
Substitute 1 tsp dried herps for the fresh, and add to the vinaigrette rather than the salad greens.
Substitute your favorite salad dressing for the home-made vinaigrette.
- Serving Size: 1/2 recipe
- Calories: 645
- Sugar: 4.4 g
- Sodium: 691.2 mg
- Fat: 38.1 g
- Saturated Fat: 5.3 g
- Trans Fat: 0 g
- Carbohydrates: 38.1 g
- Fiber: 12.4 g
- Protein: 41.4 g
- Cholesterol: 228.1 mg
Keywords: shrimp salad, white beans, main course salads
It’s been one of those weeks: rain followed by wind followed by rain followed by 5 minutes of sunshine. And it’s cold rain and a cold wind.
This morning on the news it listed the 3 hottest cities: Kuwait City, Dubai, and Portland, Oregon.
And poor Portland also has the humidity which the other 2 cities don’t – being deserts and all.
On that note – I leave you with a red rose
I have no words to address the weather…..
2 thoughts on “Shrimp & White Bean Salad; red rose”
I love shrimp in all its many forms and recipes 🙂
It’s rained every day here for the past 7 days or so. And I mean rain. You can see pictures of the flooding on the expressways in Detroit. Thankfully, our area isn’t as badly hit, but still…Hubs is out trying to cut our forest…er…grass, before the next round of storms comes through. The thunder, lightning and pounding rain has thrown the dog off his food and he’s barely eaten this past four days. Yesterday morning, I got up to my 101 pound doberman’s tail sticking out from under our bed. Nothing else. Just his tail. I love rain but in moderation! Oh, and it’s been hot. High 80’s to low 90’s so the humidity is UGH!
It’s been starting to get more humid here in summer. After living in the Midwest and enduring the hot, humid summers it was a treat to live with little humidity. Those days are gone, I’m afraid. Hotter weather, higher humidity and rain when it should be dry.
Guapa does not do well in the spring – between the thunder storms and the crop guns she is in constant search of hiding places. I build her a ‘cave’ in a kitchen corner to hide in.
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