Navy Bean Shrimp Salad
Ingredients
- 1 15 oz can navy beans (or 1 1/2 cups cooked navy beans)
- 1 lb cooked shrimp
- 1/2 cup fresh Italian parsley leaves, chopped
- 3 Tbs sweet red or green onion, chopped
- 1/4 cup lemon juice
- 2 Tbs Dijon mustard
- 1/3 cup olive oil
- 4 tomatoes, seeded and chopped
- Salt and pepper
- 8 leaves lettuce
- 8 black olives
Directions
- Drain navy beans, reserving 2 tablespoons of the liquid. Rinse beans.
- Remove shrimp from refrigerator or thaw according to package directions. Remove shrimp tails. Put beans and shrimp in a bowl with a cover.
- In a blender or small processor combine bean liquid with lemon juice and mustard; turn machine on. Pour olive oil in a thin steam through the hole in the top as machine is running.
- Remove cover, add onion and parsley. Cover and blend to purée vegetables.
- Add dressing to beans and shrimp, scraping out container; stir. Cover and refrigerate overnight.
- When preparing to serve the salad, stir tomatoes into bean-shrimp mixture. Taste salad to check seasoning and add salt and pepper to taste.
- Salad may be refrigerated for up to 2 hours at this point. Tear off washed lettuce leaves, place one on each plate. Drain any excess dressing off salad.
- Toss salad lightly and spoon into mounds on the lettuce. Top with black olives; serve.
Nutrition Facts
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.