Tuscan-style White Bean Salad with Shrimp and Lentils

Course: Salads
Difficulty: Easy
Pulse Type: Beans, Lentils
Specialty Diet: Gluten Free
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4 servings


  • 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


  1. 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.
  2. Season with salt, black pepper, paprika, and cumin. Dress with olive oil and white wine vinegar. Give everything a good toss to combine.
  3. 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.