In small bowl, stir lemon juice and ground green peppercorns together until well mixed. Add oil and stir vigorously until well blended. Add sliced onions; toss gently and let stand for several hours.

Drain beans and combine with shrimp, parsley and raisins in large bowl; toss with dressing and onions until well mixed. Line serving platter with salad mix. Spoon shrimp mixture on top and serve.



  • 1 Tablespoon lemon juice
  • Freshly ground green peppercorns
  • 5 Tablespoons extra virgin olive oil
  • 2 green onions, cut into paper-thin slices



  • 1 can (15 ounces) small white navy or pinto beans
  • 8 Ounces cooked shrimp
  • 1 Tablespoon minced fresh flat leaf parsley
  • 1/2 Cup California raisins
  • 1 Package (7 ounces) spring salad mix

Nutrition Facts Per Serving

Calories 410 (Calories from Fat 41%); Total Fat 19 ( Saturated Fat 2.5; Trans Fat 0; ); Cholesterol 110; Sodium 620; Potassium 718; Total Carbohydrate 40; Dietary Fiber 7; Sugars 17; Protein 22; Calcium 88; Iron 5;

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5. A ΒΌ cup serving of raisins provides 6% of the daily value for potassium.