Shrimp and White Bean Salad

A perfect salad. Light, tasty and ready for any warm day. Ms. Lou likes to make it ahead of time and chill it in the fridge for a few hours.

Ingredients

 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

Directions

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.

2

While the beans are cooking, mix the garlic powder, onion powder, oregano, basil, parsley, red pepper and the remaining salt. Set aside.

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.

4

Place shrimp and beans in a dish and stir in spice mixture. Cover and place in refrigerator to cool.

5

Once cold, add onions and tomatoes. Stir in olive oil, red wine vinegar and lemon juice. Serve over salad.

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