by Karin Calloway
This salad combines creamy cannellini beans with crisp shrimp and peppery Arugula for a warm salad that’s packed with flavor. Serve as a main dish salad or as an accompaniment to an entrée of grilled fish or chicken. The salad is a snap to prepare if you ask your fish monger to steam the shrimp, or if you have leftover grilled shrimp from a weekend cookout.
Makes 8-10 servings.
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