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Shrimp Salad with Cannellini Beans


Place the dressing ingredients in a large salad bowl and mix with a wire whisk until completely combined.

Salt and pepper to your taste.

Add the salad ingredients to the dressing and mix well to incorporate the various flavors.

Serve individually plated or family style in a large bowl.


For The Dressing:

2 tablespoons freshly squeezed lemon juice.

1 teaspoon C&H Golden Brown Sugar

1/2 teaspoon salt

1/2 teaspoon black pepper

4-5 tablespoons extra light olive oil

For The Salad:

1/2 cup finely diced red pepper

1/2 cup finely diced red pepper

1 pound canned cannellini beans, drained

1/2 cup finely diced fresh fennel, cut into 1/4” dice (use as many tender green leaves as possible)

1 pound cooked shrimp

1/2 teaspoon of Nick’s Magic Rub

1/2 cup crumbled feta cheese

1 tablespoon chopped fresh chives

2 teaspoons chopped fresh mint.

1 cup romaine or iceberg lettuce, cut into thin strips