Ingredients
White Beans
- 15 oz. can white navy beans, rinsed
- 1/2 tablespoon olive oil
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon garlic powder
- Pinch of salt
Dressing
- 2 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon fresh lime juice
- 2 teaspoons tahini
- 1 teaspoon apple cider vinegar
- 1/8 teaspoon salt
Shrimp
- 2 tablespoons olive oil
- 1 lb. raw shrimp, peeled and deveined
- 3 cloves garlic, peeled and smashed
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
Salad Additions
- 1 large red pepper, thinly sliced
- 1/2 small red onion, thinly sliced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
Instructions
- Prepare White Beans: In a microwave-safe bowl, combine the rinsed white navy beans, 1/2 tablespoon olive oil, 2 teaspoons fresh lemon juice, garlic powder, and a pinch of salt. Mix thoroughly, then microwave on high for 90 seconds. Remove and let the beans rest for at least 20 minutes to absorb flavors.
- Make Dressing: In a mason jar, add 2 tablespoons olive oil, 3 tablespoons fresh lemon juice, 1 tablespoon fresh lime juice, 2 teaspoons tahini, 1 teaspoon apple cider vinegar, and 1/8 teaspoon salt. Seal the jar and shake vigorously until the dressing is smooth and well combined. Set aside for later use.
- Cook Shrimp: Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. When fragrant, add the smashed garlic cloves and sauté for 1 minute to infuse the oil. Add the shrimp to the pan, sprinkle with 1/4 teaspoon salt and 1 tablespoon lemon juice. Cook the shrimp for 3 minutes on one side, then flip and cook for an additional 3-4 minutes until they are opaque and pale pink. Remove from heat and transfer shrimp to a large bowl to cool completely.
- Assemble Salad: Once shrimp has cooled, add the thinly sliced red pepper, red onion, chopped parsley, and chopped mint to the bowl with shrimp. Then gently fold in the white beans and the prepared dressing. Toss all ingredients together until evenly coated.
- Serve: Enjoy the salad immediately or refrigerate it for 30 minutes to serve chilled for a refreshing flavor.
Notes
- For extra flavor, you can marinate the shrimp in lemon juice and garlic before cooking.
- If you prefer, substitute navy beans with cannellini or great northern beans.
- Use fresh herbs like cilantro or basil as alternative garnish options.
- This salad can be served over mixed greens or with crusty bread for a complete meal.
- Leftovers store well refrigerated for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Fat
