Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"A man's nature runs either to herbs, or to weeds; therefore let him seasonably water the one, and destroy the other."
-Sir Francis Bacon

The refrigerator light goes on...

This is a light summery salad that has it all - legumes, veggies, seafood, monounsaturated fat, nuts, rich flavor and sweet tomatoes.


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.

1 large red onion
1 tsp olive oil
1 lb shrimp (peeled, deveined and halved lengthwise)
2 15 ounce can 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)

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.

Nutrition Facts

Serving size: about 2 cups

Servings: 4

Amount Per Serving

Calories 448 Calories from Fat 126
% Daily Value
Total Fat 14g 22%
    Saturated Fat 1g 6%
    Monounsaturated Fat 7g
    Trans Fat 0g
Cholesterol 172mg 56%
Sodium 508mg 22%
Total Carbohydrates 46g 14%
    Dietary Fiber 16g 58%
    Sugars 4g
Protein 36g
Vitamin A 17% Vitamin C 25%
Calcium 18% Iron 36%
Vitamin K 36 mcg Potassium 1019 mg
Magnesium 140 mg