Special Diets

Navy Bean Shrimp Salad

• From: The Bean Institute

Ingredients

• 1 15 oz can navy beans (or 1 1/2 cups cooked navy beans)

• 1 lb cooked shrimp

• 1/2 cup fresh Italian parsley leaves, chopped

• 3 Tbs sweet red or green onion, chopped

• 1/4 cup lemon juice

• 2 Tbs Dijon mustard

• 1/3 cup olive oil

• 4 tomatoes, seeded and chopped

• Salt and pepper

• 8 leaves lettuce

• 8 black olives

Served atop crisp lettuce, this filling shrimp and bean salad is easy to make. Serve as an appetizer or side dish.

Directions

• Drain navy beans, reserving 2 tablespoons of the liquid. Rinse beans.
• Remove shrimp from refrigerator or thaw according to package directions. Remove shrimp tails. Put beans and shrimp in a bowl with a cover.
• In a blender or small processor combine bean liquid with lemon juice and mustard; turn machine on. Pour olive oil in a thin steam through the hole in the top as machine is running.
• Remove cover, add onion and parsley. Cover and blend to purée vegetables.
• Add dressing to beans and shrimp, scraping out container; stir. Cover and refrigerate overnight.
• When preparing to serve the salad, stir tomatoes into bean-shrimp mixture. Taste salad to check seasoning and add salt and pepper to taste.
• Salad may be refrigerated for up to 2 hours at this point. Tear off washed lettuce leaves, place one on each plate. Drain any excess dressing off salad.
• Toss salad lightly and spoon into mounds on the lettuce. Top with black olives; serve.