Shrimp, Cannellini & Cabbage Salad

Ingredients
1 tbsp oil
5 tbsp tarragon vinaigrette
1 can (15 oz) cannellini beans
1 cup diced tomato
1 finely chopped onion
1 lb peeled and de-veined shrimp
1 medium sized red cabbage finely chopped (about 8 cups)

Method
In a large bowl mix beans, tomato & onions.
Gently stir in 3 tbsp of vinaigrette
Toss the cabbage separately with remaining vinaigrette

Season shrimp with salt & pepper and toss in 1 tbsp oil
Saute the shrimp on high heat till cooked

To serve, spread the cabbage in serving plate, top with beans & shrimp.