This wonderful salad makes a tasty starter course for dinner and works equally well as a main course for lunch.

Serve with a crusty baguette to mop up every delicious morsel.


The tender shrimp, crunchy celery and creamy white beans have a fabulous mouthfeel; the tomatoes and lemony vinaigrette provide a tangy counterpoint. 

It’s from At Home with Carolyne Roehm, a book of tableware eye candy and delicious recipes.


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Shrimp and White Bean Salad

A light and tasty starter or main course

  • Total Time: 20


  • The Salad
  • • 3 c cooked white beans (approx. 2 cans)
  • • ¾ c diced celery
  • • ¾ c diced red onion
  • • 1 tsp minced garlic
  • • 1 ½ lb medium shrimp, peeled & cooked
  • • 1 pint grape tomatoes or cherry tomatoes, halved (reserve until last minute if making ahead)
  • • Fresh spinach, Boston lettuce or Arugula
  • The Dressing
  • • ¼ c olive oil
  • • juice and zest of 1 medium lemon (use a micro-planer to zest – so easy!)
  • • 1 tsp fresh thyme
  • • 1 tsp fresh oregano
  • • ½ c chopped parsley
  • • freshly ground salt & pepper


  1. Squeeze lemon juice into small preparation bowl. Add the salt and let dissolve. Whisk in olive oil using emulsifier whisk or fork. Add remaining dressing ingredients.
  2. Place salad ingredients in large preparation bowl and add dressing. Gently combine and serve over greens.
  • Author: Helen Kain
  • Prep Time: 15
  • Cook Time: 5


  • Serving Size: 6


I’m sharing this post with Between Naps on the Porch.