Shrimp and White Bean Salad

Servings: 4 | Serving size: about 2 cups

Cooking Time: 30 Minutes | Chilling time: >60 minutes

This recipe can be multiplied or divided by 2 and makes great leftovers.

Ingredients

• 1 large red onion (diced)
• 1 tsp olive oil
• 1 lb shrimp (peeled, deveined and halved lengthwise)
• 2 15-ounce cans no salt added white beans (drained and rinsed)
• 1/2 tsp salt
• fresh ground black pepper to taste
• 2 Tbsp olive oil
• 1 Tbsp white wine vinegar
• 2 Tbsp pine nuts
• 2 tsp coarse ground mustard
• 2 large ribs celery (diced)
• 6 ounces grape tomatoes (halved)
• 2 Tbsp fresh oregano (coarsely chopped)
• 1 Tbsp parsley (coarsely chopped)

Place the olive oil in a large skillet over medium high heat.

Add the diced onion to the pan and cook for about 5 - 7 minutes until they just begin to soften. Remove to a large mixing bowl.

Add the shrimp and cook for about 5 minutes. Toss frequently.

When the shrimp turns firm and pink, add it to the bowl with the onion.

Add the white beans, salt, pepper, 2 tablespoons of olive oil, vinegar, pine nuts, and mustard to the bowl and toss well.

Place the salad in the refrigerator and chill for at least 40 minutes.

Add the celery, tomatoes, oregano and parsley. Toss well.

Chill well and then serve.