Shrimp and White Bean Salad

Shrimp and White Bean Salad over Watercress

This is a similar recipe to Holley’s and is adapted from Cooking Light


serves 12


2 1/2 pounds large shrimp, peeled and deveined 

2 corn cobs, kernels cut off 

3/4 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper, divided

Cooking spray

2 (15-ounce) cans cannellini beans, rinsed and drained

1/4 cup avocado oil (such as Elysian Isle)

2 tablespoons fresh lemon juice

6 cups trimmed arugula

3 tablespoons chopped fresh chives

Lemon wedges (optional)


Prepare grill.

Sprinkle shrimp with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat a large skillet over medium high heat and coat with 1 tablespoon olive oil. Place shrimp and corn kernels in skillet and cook 3 minutes on each side or until done. Cool completely. Place shrimp, corn, and beans in a large bowl; toss gently to combine.


Combine oil and lemon juice, stirring with a whisk; stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle dressing over shrimp mixture; toss gently to combine.


Arrange watercress on a large platter, and top with shrimp mixture. Sprinkle evenly with chives. Serve with lemon wedges, if desired.