Shrimp and White Bean Salad

1 (16 ounce) package frozen cooked shrimp, thawed and tails removed

1 (14 ounce) can cannellini beans, drained and rinsed

1 cup cherry tomatoes, coarsely chopped

½ cup diced red onion

2 tablespoons olive oil

2 tablespoons red wine vinegar

1 tablespoon Italian seasoning

1 teaspoon garlic salt

6 cups salad greens

Toss the shrimp, cannellini beans, cherry tomatoes, and diced red onion together in a bowl.

Whisk the olive oil, red wine vinegar, Italian seasoning, and garlic salt together in a small bowl until well blended; drizzle over the shrimp mixture and toss to coat. Cover the bowl with plastic wrap and chill in refrigerator 4 hours to overnight.

Put the salad greens in a salad bowl, and top with the chilled shrimp mixture to serve.