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Herbed Shrimp and White Bean Salad

Herbed Shrimp and White Bean Salad
Photo: John Autry; Styling: Cindy Barr
Cook time 30 mins
Yield

4 servings (serving size: 2 cups)

Shrimp is the star of this main course salad that is full of white beans, colorful veggies and topped with a lemon juice vinaigrette.

Ingredients

  • 1 red bell pepper
  • 4 cups arugula, loosely packed
  • 1/2 cup thinly vertically sliced red onion
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 (15-ounce) can cannellini beans or other white beans, rinsed and drained
  • 1/2 teaspoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • 3 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided
  • Cooking spray
  • 1 pound peeled and deveined large shrimp
  • 2 tablespoons pine nuts, toasted

Nutrition Information

  • calories 326
  • fat 15.7 g
  • satfat 2.1 g
  • monofat 9.2 g
  • polyfat 3.3 g
  • protein 28.9 g
  • carbohydrate 17.4 g
  • fiber 4.8 g
  • cholesterol 172 mg
  • iron 4.5 mg
  • sodium 494 mg
  • calcium 136 mg

How to Make It

  1. Preheat broiler to high.

  2. Halve bell pepper lengthwise; discard seeds and membranes. Place halves, skin sides up, on a baking sheet. Broil 12 minutes or until blackened. Seal in a paper bag. Let stand 5 minutes. Peel; chop. Combine bell pepper and next 6 ingredients (through beans). Combine rind, juice, garlic, oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper.

  3. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle shrimp with remaining salt and pepper. Cook 2 minutes on each side or until done. Add shrimp, lemon mixture, and nuts to arugula mixture; toss.