Place the white beans, olive oil, lemon juice, garlic powder, and salt into a bowl. Mix all the ingredients together. Place the beans into the microwave and cook them for 90 seconds on high.

Remove them for the microwave and let them sit for at least 20 minutes.

Add the olive oil, lemon juice, lime juice, tahini, apple cider vinegar, and salt to a mason jar.

Cover the jar and shake the jar until all of the ingredients are combined. Set aside.

Heat a large skillet over medium/high heat. Add olive oil.

When olive oil is fragrant, add the garlic to the pan. Let the garlic cook for 1 minutes and then add the shrimp to the pan.

Sprinkle the shrimp with salt and lemon juice. Cook the shrimp for 3 minutes and then flip. Cook the shrimp for an additional 3-4 minutes or until the shrimp turn a pale pink color.

Remove from the heat and pour the shrimp into a large bowl. Let the shrimp cool completely.

When the shrimp are cooled, add the red pepper, onion, parsley, and mint to the bowl with the shrimp.

Then, add the white beans and dressing. Mix all of the ingredients together until all of the ingredients are covered in dressing.

Eat immediately or place the salad in the refrigerator for 30 minutes and serve cold.