Secondary Menu

Shrimp and White Bean Salad


  • Step 1 In a pot, add the water, washed navy beans, 1 tablespoon of salt, and bay leaf. Bring the mixture to a boil. Reduce heat and simmer, stirring occasionally, until the beans are tender, but firm, about 40 minutes.
  • Step 2 While the beans are cooking, mix the garlic powder, onion powder, oregano, basil, parsley, red pepper and the remaining salt. Set aside.
  • Step 3 Add shrimp to the pot and bring back to boil for 1 minute, then reduce to a simmer until shrimp are cooked through, about 3 minutes. Remove from heat and strain.
  • Step 4 Place shrimp and beans in a dish and stir in spice mixture. Cover and place in refrigerator to cool.
  • Step 5 Once cold, add onions and tomatoes. Stir in olive oil, red wine vinegar and lemon juice. Serve over salad.


  • 1 lbs. medium sized shrimp (peeled)
  • 1 lb. Blue Runner Premium Select Navy Beans
  • 10 cups water
  • 1 1/2 cup diced tomato
  • 1 cup chopped red onion
  • 4 tbsp. olive oil
  • 4 tbsp. red wine vinegar
  • Juice from half of a lemon
  • 3 tbsp. salt
  • 3 tsp. garlic powder
  • 2 tsp. onion powder
  • 2 tsp. ground oregano
  • 1 tsp. ground basil
  • 1 tsp. ground parsley
  • 1 tsp. crushed red pepper
  • 1 bayleaf
  • 2 bags of spring salad mix