Shrimp and White Bean Salad

Servings: 4 | Serving size: about 2 cups

Cooking Time: 60 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe can be divisible by 2.

This recipe makes great leftovers.

Dice 3/4 of the onion and slice the remaining 1/4 very thin. Place the sliced onion in the refrigerator.

Place 1 teaspoon of olive oil in a large skillet over medium high heat. Add the diced onion to the pan and cook for about 5 to 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, pinenuts 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. Add the sliced onion. Toss well. Chill well and then serve.