
Navy Bean Shrimp Salad
To download a Spanish translation of this recipe click here.
Servings: 8
Calories: 231kcal
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Ingredients
- 1 15.5-ounce can navy beans
- 3 tablespoons sweet red or green onion
- ½ cup fresh Italian parsley leaves
- ¼ cup lemon juice
- 2 tablespoons Dijon mustard
- ⅓ cup olive oil
- 1 pound cooked shrimp
- 4 tomatoes
- salt and pepper
- lettuce
- 8 black olives
Instructions
- 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.
Nutrition
Calories: 231kcal | Carbohydrates: 16g | Protein: 17g | Fat: 12g | Sodium: 546mg | Potassium: 446mg | Fiber: 4g | Calcium: 76mg