Shrimp and bean salad

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15 min


4 to 6 servings


  • 250 g cooked shrimp , peeled
  • 540-mL can navy or Romano beans
  • 1/2 lemon
  • 2 tbsp olive oil
  • 1 tbsp honey mustard
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp dried thyme leaves
  • 1/2 pint cherry tomatoes , or 2 large tomatoes, coarsley chopped
  • 1/3 cup pimento-stuffed olives
  • 4 green onions
  • 4 cups baby spinach


  • If using frozen shrimp, do not thaw. Place in a sieve and rinse under cold running water until ice crystals melt, then drain well and pat dry. Rinse and drain beans.
  • Squeeze juice from lemon into a large bowl. Whisk in oil, mustard, salt, pepper and thyme. Slice tomatoes in half. Slice olives in half. Thinly slice onions. Stir tomatoes, olives, onions and spinach into lemon mixture. Add shrimp and beans to bowl and toss until evenly coated. Salad will keep well, covered and refrigerated, overnight. Wonderful with slices of your favourite crusty bread to sop up dressing.

Nutrition (per serving)

  • Calories
  • 162,
  • Protein
  • 7.5 g,
  • Carbohydrates
  • 20.6 g,
  • Fat
  • 6.4 g,
  • Fibre
  • 2.8 g,
  • Sodium
  • 693 mg.

A can of beans provides an instant base for wonderful salad dinners such as this one.

Time Saver

Protein-rich canned beans turn soup or rice into a satisfying meal in a snap.