Print Ingredients 1 can (15.5-ounce) navy beans 3 tablespoons sweet red or green onion 1/2 cup fresh Italian parsley leaves 1/4 cup lemon juice 2 tablespoons Dijon mustard 1/3 cup olive oil 1 pound cooked shrimp 4 tomatoes Salt and pepper Lettuce 8 black olives Number of Servings : 8 Directions Drain navy beans in a sieve or colander; reserve 2 tablespoons liquid. Rinse beans. Dressing: Cut onion into pieces. Use a scissor to snip parsley off stems into a ½ -cup measure; do not wash or pack. Set both aside. In a blender or small food 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; puree vegetables thoroughly. Salad: Remove shrimp from refrigerator or thaw according to package directions. Remove tails. Put beans and shrimp in a bowl with a cover. Add dressing to beans and shrimp, scraping out blender container. Stir. Cover and refrigerate overnight. When preparing to serve the salad, cut tomatoes in half. Squeeze out seeds and discard. Coarsely chop tomatoes and stir into bean-shrimp mixture. Add salt and pepper to taste. Tear off washed lettuce leaves; place one on each plate. Toss salad lightly, drain off any excess dressing, and spoon into mounds on lettuce. Top with black olives. Serve.