Shrimp and White Bean Salad
Serves: 4
  • 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
  • ½ cup crumbled feta cheese
  • ¼ cup pitted kalamata olives, chopped coarse
  • ¼ medium red onion, sliced thin
  • ¾ teaspoon dried oregano
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • Ground black pepper
  1. 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.
Recipe by Three Many Cooks at