White Bean, Arugula and Shrimp Salad

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.

  • 2 tablespoons olive oil
  • 3 tablespoons chopped pancetta, optional
  • 2 teaspoons garlic, about 3 cloves, chopped
  • 3 16-ounce cans cannellini or other white beans, rinsed and drained
  • Sea salt and freshly ground black pepper, to taste
  • 3 cups baby Arugula or baby spinach (about 1 5-ounce bag), washed and dried
  • 30 large shrimp, about 1 1/2 pounds, cooked, peeled and deveined
  • 1 lemon, cut into 8 wedges, optional
Heat olive oil in a large skillet over medium heat. Add pancetta and cook for 2 minutes. Add garlic and cook 1 minute more. Add beans, season with salt and pepper and heat thoroughly. Turn off heat and fold in the arugula and shrimp. Squeeze a lemon wedge over the top of each serving, if desired.

Makes 8-10 servings.		 White Bean, Arugula and Shrimp Salad

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