An image depicting the navy bean shrimp salad.

Navy Bean Shrimp Salad

To download a Spanish translation of this recipe click here.
Course: Entrée, Salads, Side Dishes
Bean type: White bean
Servings: 8
Calories: 231kcal
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  • 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
  • cup olive oil
  • 1 pound cooked shrimp
  • 4 tomatoes
  • salt and pepper
  • lettuce
  • 8 black olives


  • 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.


Calories: 231kcal | Carbohydrates: 16g | Protein: 17g | Fat: 12g | Sodium: 546mg | Potassium: 446mg | Fiber: 4g | Calcium: 76mg