A few years ago we ran a recipe for Greek Pasta Salad that was so popular, we decided to come up with a new spin on it by swapping bow tie pasta for shrimp and white beans. You can assemble this salad several hours in advance, but it’s best to dress and toss just before serving. While ‘at its peak’ when freshly dressed, everyone will be clambering for leftovers for the next several days (if there are any!).
Greek Shrimp and White Bean Salad
12 ounces cooked shrimp, cut into bite size pieces
2 cans small white beans, drained
1 cup medium diced seedless cucumber, lightly sprinkled with salt
1 cup halved cherry tomatoes, lightly sprinkled with salt
1/2 cup crumbled feta cheese
1/4 cup pitted kalamata olives, chopped coarse
1/4 medium red onion, sliced thin
3/4 teaspoon dried oregano
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
Ground black pepper
Place shrimp, white beans, cucumber, tomatoes, feta, olives, red onion and oregano in a medium bowl. Add oil; toss to coat. Add vinegar and light sprinkling of pepper; toss to coat. Adjust seasonings and serve.