Shrimp and White Bean Salad with Arugula

Print Recipe

Prep Time: 20 mins | Total Time: 40 minutes | Makes: 4 servings

INGREDIENTS

Salad

• 1 cup brown rice, rinsed , drained

• 2 Tbs olive oil

• salt, to taste

• black pepper, to taste

• 1 lb shrimp, fresh, peeled, deveined, rinsed and patted dry

• 1/2 lime, juiced

• 15 oz cannellini beans, canned, drained and rinsed well (1 can)

• 5 oz arugula

Dressing:

• 2 Tbs mint leaves, fresh, chopped

• 2 lemons, juiced

• 1/2 cup olive oil

• salt, to taste

• black pepper, to taste

DIRECTIONS

Prep

• Chop mint and juice lemons.

Make

1. Preheat broiler.

2. Make rice: Add rinsed and drained rice to a pot with 2 cups of water and a pinch of salt. Bring to a boil then reduce heat and simmer with the lid cracked slightly. Cook until most of the liquid is gone, about 15-20 minutes, then remove from heat. Stir and set aside to cool.

3. Toss shrimp with olive oil, lime juice, and salt and black pepper to taste

4. Place shrimp on a parchment-lined baking pan and broil for 10 minutes, flipping halfway through. Remove and set aside.

5. Add ingredients for salad dressing to a mason jar and shake to combine.

6. Add rice, beans, and arugula to a large bowl and toss with dressing. Season with salt and black pepper to taste.

7. Plate salad and top with shrimp. Serve with lemon wedges if desired.n

Notes: To make this recipe come together even more quickly, keep a bag of frozen brown rice in your freezer. It microwaves in minutes. It is available in most frozen food aisles.

Recipe Source: Living Plate RX

---

Sign up for a FREE trial of my meal plans to access more recipes and tips like these or contact me to learn more about building a health-supporting, plant-focused plate.