Shrimp and Two Bean Salad

November 10, 2016 By:
Tagged: Under the Sea Under the Sea. Heart Healthy Heart Healthy. Snack Time Snack Time. Beans Beans. Dinner Dinner. Shrimp Shrimp. Mediterranean Mediterranean. Low-Fat Low-Fat. Squash Squash. Seafood Seafood. Zucchini Zucchini. Side Salads Side Salads. Shrimp Shrimp. Bean Salad Bean Salad. Onions Onions. Tomatoes Tomatoes. Healthy Healthy. Cucumber Cucumber. Quick Dinner Quick Dinner. 30 Minutes or Less 30 Minutes or Less. Peppers Peppers. Salads Salads. Mediterranean Mediterranean. Shrimp Dinners Shrimp Dinners. Brunch Brunch. Seafood Salad Seafood Salad.
15 minutes
15 minutes
It's hard to decide how to use these succulent little crustaceans. After all, between shrimp scampi and stuffed shrimp, which can be challenging to perfect, sometimes it seems hardly worth the effort for just a few juicy bites. This easy and flavorful two-bean and shrimp salad is not only bright and colorful, it keeps well and makes an easy snack to grab on the go. Plus, this recipe calls for canned beans and frozen soy beans so it’s quick to come together.


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  1. Mix red wine vinegar, olive oil, chopped parsley, salt and pepper. Add halved garlic cloves and mix well- do not chop garlic.
  2. Defrost soybeans. Leave mixture on counter while preparing the remaining ingredients.
  3. Drain canned beans. Chop the vegetables. Boil or sauté shrimp and chill in fridge before adding to bean mixture.
  4. Mix all ingredients and let sit in fridge for 10 minutes. Stir before serving.