Creamy white, tender beans and pretty pale pink prawns with a lemon parsley dressing make Gino D'Acampo's salad look as good as it tastes.


  • 3 tbsp Italian olive oil

  • 4 spring onions, finely chopped

  • 1 pinch dried chilli

  • 2 handfuls shrimps, fresh

  • 3 tbsp dry white wine

  • 100g/3½ oz canned cannellini beans, drained

  • 100g/3½ oz canned butter beans, drained

  • 2 celery sticks, chopped

  • 1 handful flat-leafed parsley, chopped

  • Juice of ½ lemon

  • 3 tbsp extra virgin olive oil, plus extra for drizzling


  • 1.

    Heat the olive oil in a frying pan, and fry half the spring onions until just cooked.

  • 2.

    Add the chilli and the shrimps. Cook for one minute, add the wine, season with salt and cook for another 1- 2 minutes. Allow to cool.

  • 3.

    Place the beans in a large bowl with the parsley, the remaining spring onions, the celery, the lemon juice and the extra virgin olive oil. Season with salt and pepper and mix well.

  • 4.

    To serve, divide the white bean salad between two serving plates. Place some shrimps on top and drizzle on some extra virgin olive oil.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 524kj
  • Fat Total 41g
  • Saturated Fat 6g
  • Protein 11g
  • Carbohydrate 25g
  • Sugar 2g
  • Sodium 188mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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