White Bean Salad

Shrimp & White Bean Salad Recipe

Caramelized lemons make an amazingly simple salad dressing and is perfect over sautéed garlic shrimp.



  • 2 (7-ounce) packages Fresh Express® Veggie Spring Mix
  • 2 lemons, cut in half
  • 3 tablespoons olive oil, divided
  • 1 pound large shrimp, peeled and deveined
  • 3 garlic cloves, minced
  • 1 (15.5-ounce) can cannellini beans, rinsed, drained
  • 2 tablespoons minced fresh parsley
  • Salt and pepper to taste
  • 1-1/2 cups grape tomatoes, cut in half


  • Cook lemons, cut side down, in 1 tablespoon olive oil in a skillet over medium heat for 2 to 3 minutes or until lemon is caramelized/browned. Set aside.
    Cook shrimp and garlic in 2 tablespoons olive oil in the same skillet over medium high heat for 4 to 6 minutes or until shrimp turn pink. Add the beans and parsley; toss to coat. Sprinkle with salt and pepper. Cool slightly.
  • Divide Fresh Express® Veggie Spring Mix evenly among four plates. Top with shrimp mixture and tomatoes. Squeeze with lemon juice.


  • Add a drizzle of olive oil to pair with the lemon juice if desired.
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