Shrimp and White Bean Salad


  • 1 (16 ounce) package frozen cooked shrimp, thawed and tails removed
  • 1 (14 ounce) can cannellini beans, drained and rinsed
  • 1 cup cherry tomatoes, coarsely chopped
  • 1/2 cup diced red onion
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic salt
  • 6 cups salad greens


Toss the shrimp, cannellini beans, cherry tomatoes, and diced red onion together in a bowl.

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Whisk the olive oil, red wine vinegar, Italian seasoning, and garlic salt together in a small bowl until well blended; drizzle over the shrimp mixture and toss to coat. Cover the bowl with plastic wrap and chill in refrigerator 4 hours to overnight.

Put the salad greens in a salad bowl, and top with the chilled shrimp mixture to serve.