Shrimp and Beans Salad

Shrimp and Beans Salad
Preparation time: 10 minutes
Cooking time: 4 minutes
Servings: 4
1-pound shrimp, peeled and deveined
30 ounces canned cannellini beans, drained and rinsed
2 tablespoons olive oil
1 cup cherry tomatoes, halved
1 teaspoon lemon zest, grated
½ cup red onion, chopped
4 handfuls baby arugula
A pinch of salt and black pepper
For the dressing:
3 tablespoons red wine vinegar
2 garlic cloves, minced
½ cup olive oil
Heat up a pan with 2 tablespoons oil over medium-high heat, add the shrimp
and cook for 2 minutes on each side.
In a salad bowl, combine the shrimp with the beans and the rest of the
ingredients except the ones for the dressing and toss.
In a separate bowl, combine the vinegar with ½ cup oil and the garlic and
whisk well.
Pour over the salad, toss and serve right away.
Nutrition: calories 207, fat 12.3, fiber 6.6, carbs 15.4, protein 8.7

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