Cannellini Beans and Shrimp Salad

Cannellini Beans and Shrimp Salad

Serving size: 6


  • 1 can (14oz) of Luigi Vitelli Italian Cannellini Beans
  • 1 ½ lb fresh shrimp
  • 1 medium fennel bulb
  • 3 tablespoons Extra Virgin Olive Oil
  • 2 tablespoons Lemon Juice
  • 1 pinch Salt to taste
  • 1 pinch of Black Pepper to taste


In a medium size pot bring water to boil. Meanwhile wash shrimp in cold water and add to the pot. When the water returns to a boil, cook for one minute. Remove from heat, cover and let it rest.
Rinse the cannellini beans in a colander with cold water. Drain and put them in a bowl. Drain the shrimp and let them cool. Peel, devein and add them to the bowl.
Wash the fennel bulb, cut it into thin slices and add it to the bowl. Add extra virgin olive oil, salt, pepper and lemon juice.