Source: dLife

A classic combination of shrimp and beans with peppers, olives, and a light tomato dressing.

Servings

0.25 cup olive oil
1 tbsp cider vinegar
1 tbsp fresh lemon juice , from 1
0.5 medium garlic cloves , minced
0.5 fresh green onions , chopped
0.25 tsp oregano leaves
0.25 tsp dry mustard
2 tbsp unsalted tomato juice
16 oz canned cannellini beans , rinsed and drained
6 oz Shrimp, deveined, small, canned
8 oz chopped green bell peppers
0.5 red onion , chopped
2 medium celery stalk , sliced
1 large tomato , chopped
0.5 oz canned green olives , chopped (1 tbsp, rounded)
1 cup red cabbage, shredded

1 In container with lid combine olive oil, cider vinegar, lemon juice, garlic, green onion, oregano, dry mustard, and tomato juice. Shake well.
2 In medium size bowl combine beans, shrimp, green bell peppers, red onion, celery, tomato, chopped olives. Drizzle with dressing and toss. Cover and refrigerate until chilled, about 15 minutes.
3 Line 8 salad plates with red cabbage, divide bean salad into 8 even servings and spoon on top of cabbage. Serve.