Shrimp and White Bean Salad

Yield

6 servings

15

0

1 (16 ounce) package: frozen cooked shrimp, thawed and tails removed

1 (14 ounce) can: cannellini beans, drained and rinsed

1 cup: cherry tomatoes, coarsely chopped

1/2 cup: diced red onion

:  

2 tablespoons: olive oil

2 tablespoons: red wine vinegar

1 tablespoon: Italian seasoning

1 teaspoon: garlic salt

:  

6 cups: salad greens

Toss the shrimp, cannellini beans, cherry tomatoes, and diced red onion together in a bowl.

Whisk the olive oil, red wine vinegar, Italian seasoning, and garlic salt together in a small bowl until well blended; drizzle over the shrimp mixture and toss to coat. Cover the bowl with plastic wrap and chill in refrigerator 4 hours to overnight.

Put the salad greens in a salad bowl, and top with the chilled shrimp mixture to serve.

Calories: 190 kcal

Carbohydrates: 14.2 g

Cholesterol: 148 mg

Fat: 5.9 g

Fiber: 4.6 g

Protein: 19.7 g

Sodium: 626 mg