Course Salads
Difficulty Easy
Pulse Type Beans, Lentils
Specialty Diet Gluten Free
Recipe Contributed By The Mediterranean Dish

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Tuscan-style White Bean Salad with Shrimp and Lentils

Prep Time 20 minutes


  • 1 15 oz can white beans, rinsed and drained
  • 1 15 oz can lentils, brown, rinsed and drained
  • 6 oz shrimp, cooked; peeled and chopped into large chunks
  • 4 green onions, white and light green parts only, trimmed and finely chopped
  • 1/2 bell pepper, red; seeds removed, chopped
  • 1 clove garlic, minced
  • 2 tsp capers
  • 10 leaves mint, fresh; chopped
  • salt and pepper
  • 1/2 tsp paprika, sweet
  • 1/2 tsp cumin, ground
  • 2 tbsp olive oil, extra virgin
  • 1 tbsp white wine vinegar


  • In a large mixing bowl, place the white beans, lentils, majority of the cooked shrimp (keep a few chunks of shrimp to add on top later), green onions, bell peppers, minced garlic, capers and fresh mint.
  • Season with salt, black pepper, paprika, and cumin. Dress with olive oil and white wine vinegar. Give everything a good toss to combine.
  • Transfer to one large serving platter and top with the reserved shrimp. Or divide salad among serving plates. Serve with your favorite crusty whole wheat bread or crostini.