Shrimp and butter bean salad

Name: Shrimp and butter bean salad
Prep time: 10 min
Cook time: PTnullM
Total time: 10 min
Yield: 4 servings
Ingredients: 1 pound(s) cooked fresh shrimp; 8 oz grape tomatoes; 0.5 small uncooked red onion(s); 15 oz canned butter beans 2 x 450 ml cans; 1 item(s) uncooked fennel bulb(s) large bulb, thinly sliced; 2 rib(s), small uncooked celery sliced; 0.333 cup(s) basil fresh, chopped; 1 tsp(s) lemon zest; 0.25 cup(s) fresh lemon juice; 1 tsp(s) Dijon Mustard; 1 clove(s), small garlic clove(s) minced; 0.75 tsp(s) kosher salt; 1 pinch black pepper; 0.25 tsp(s) crushed red pepper flakes; 4 tsp(s) extra virgin olive oil

SmartPoints® value per serving

Total Time

10 min

Prep

10 min

Serves

Difficulty

Easy

Ingredients

cooked fresh shrimp

1 pound(s)

grape tomatoes

8 oz

uncooked red onion(s)

½ small

canned butter beans

15 oz, 2 x 450 ml cans

uncooked fennel bulb(s)

1 item(s), large bulb, thinly sliced

uncooked celery

2 rib(s), small, sliced

basil

⅓ cup(s), fresh, chopped

lemon zest

1 tsp(s)

fresh lemon juice

¼ cup(s)

Dijon Mustard

1 tsp(s)

garlic clove(s)

1 clove(s), small, minced

kosher salt

¾ tsp(s)

black pepper

1 pinch

crushed red pepper flakes

¼ tsp(s)

extra virgin olive oil

4 tsp(s)

Instructions

Combine shrimp, tomatoes, onion, beans, fennel, celery, and half the basil in a large bowl.
In a small bowl whisk together lemon zest and juice, mustard, garlic, salt, black pepper and red pepper flakes. Whisk in olive oil. Pour this dressing over the shrimp and vegetables, and toss gently to coat. Sprinkle with remaining basil to serve. Makes about 3 L (12 cups).
Serving size: 750 ml (3 cups)

Shrimp and butter bean salad

Ingredients

Instructions

People Also Like

Mixed Fresh Vegetables

Fresh Fruit Salad

Classic Caesar Salad

Classic potato salad

Greek Vinaigrette Salad Dressing

Greek Chopped Salad with Feta and Olives

Make a healthy change today