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.


 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



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.


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


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.


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


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

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