White Bean, Shrimp & Arugula Salad
- 1 (14 oz) can cannellini beans, drained
- 1 Tbsp extra-virgin olive oil
- Juice and zest of 1 unwaxed lemon
- 1 tsp honey
- 1⁄2 tsp black pepper
- 1 mild long red chili, seeded and finely chopped
- 1 garlic clove, crushed to a paste with a little sea salt
- 1 red onion, thinly sliced
- 1 stick celery, thinly sliced
- 6 button mushrooms, thinly sliced
- 16 cooked jumbo shrimp, peeled
- 2 handfuls of arugula leaves
- Heat beans with a little salted water for 3 minutes. Drain and then tip into a bowl.
- While still warm, combine beans with olive oil, lemon juice and zest, honey, pepper, and chili.
- Allow to cool and then combine with remaining ingredients.
Feel free to change the beans to flageolet or kidney beans, the shrimp to cooked skinless chicken, and the arugula to watercress or Belgian endive.
You might also like...
Don't Miss a Thing!
Get the latest articles, recipes, and more, when you sign up for the tasteforlife.com newsletter.
Trending Topics
Hot Product
Mikanaturals Arnica Montana & Yucca Gel Bruising & Pain Relief
Arnica Gel combines the soothing properties of natural Aloe Vera with the unique healing and therapeutic benefits of Arnica, Yucca and Ginseng to help alleviate muscle soreness, tension, and inflammation. Chamomile and Allantoin extract, derived from the Comfrey Root soothes and purifies skin. Infused with antioxidant Vitamins A and E to protect skin and fight against free radical damage. Naturally scented formula helps reduce bruising and swelling and can also be used for sunburned skin and insect bite discomfort as well.