Shrimp and White Bean Salad

[nverland]

Shrimp and White Bean Salad

1 lb (450 g) frozen cooked shrimp, thawed and
tails removed
1 15-oz (425 g) can cannellini beans, rinsed
1 cup (250 ml) cherry tomatoes, halved
1/2 cup (125 ml) diced red onion
1/4 cup (60 ml) extra-virgin olive oil
2 Tbs (30 ml) red wine vinegar
1 clove garlic, passed through a garlic press
Salt and freshly ground pepper to taste
Salad greens for garnish

Combine the shrimp, beans, tomatoes, and onion in a mixing
bowl. Whisk together the olive oil, vinegar, garlic, salt, and
pepper and pour over the shrimp mixture. Toss gently to
combine and refrigerate until ready to serve. Serve on a bed
of salad greens. Serves 4 to 6.