Shrimp White Bean & Arugula Salad
Shrimp, white bean, and arugula salad. Our mouths are watering just thinking and looking at this salad! (Skip the shrimp for a plant-based vegan version, the white beans provide protein!)
Ingredients
Salad
- 1 cup Brown rice rinsed , drained
- 2 tbs Olive oil
- Salt to taste
- Black pepper to taste
- 1 lb Shrimp fresh, peeled, deveined, rinsed and patted dry
- 1/2 Lime juiced
- 15 oz Cannellini beans canned, drained and rinsed well (1 can)
- 5 oz arugula
Dressing
- 2 tbs Mint Leaves fresh, chopped
- 2 Lemons Juiced
- 1/2 cups Olive Oil
- Salt to taste
- Black Pepper to taste
Instructions
Salad Make Directions
- Preheat broiler.
- Make rice: Add rinsed and drained rice to a pot with 2 cups of water and a pinch of salt. Bring to a boil then reduce heat and simmer with the lid cracked slightly. Cook until most of the liquid is gone, about 15-20 minutes, then remove from heat. Stir and set aside to cool.
- Toss shrimp with olive oil, lime juice, and salt and black pepper to taste
- Place shrimp on a parchment-lined baking pan and broil for 10minutes, flipping halfway through. Remove and set aside
- Add rice, beans, and arugula to a large bowl and toss with dressing. Season with salt and black pepper to taste.
- Plate salad and top with shrimp. Serve with lemon wedges if desired.
Directions for Dressing
- Chop mint and juice lemons
- Add ingredients to a mason jar and shake to combine.