Randall’s Bean & Shrimp Salad
1 48-ounce jar Randall Great Northern Beans, drained and rinsed
2 cups cooked and shelled shrimp
1 cup chopped red pepper
1/2 cup sliced pitted ripe olives
1/2 cup sliced green onions
1/2 cup chopped cucumber, with skin
1/2 cup salad oil
3 tablespoons fresh lemon juice
2 tablespoons finely minced fresh basil or 1 teaspoon dried basil
2 teaspoons grated lemon rind
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon sugar
hot pepper sauce, to taste (optional)
Rinse Randall Beans with cold water, drain well.
In large bowl, combine Randall Beans, shrimp, red peppers, ripe olives, green onions, and cucumbers. Set aside.
Combine salad oil, lemon juice, basil, lemon rind, salt, dry mustard, and sugar. Mix well until oil and vinegar are combined.
Pour over bean mixture, mix well, and serve on lettuce leaf. Garnish with fresh basil leaves or lemon wedges.
Serves 6 to 8.