Salad and Salad Dressing Recipes
Bean Salad with Shrimp
Yield: 6 serving
Ingredients
- 1 1/2 cups dried Great Northern or cannellini beans
- 2 quarts water
- 3 teaspoons salt
- 1/3 cup + 1/2 cup extra-virgin olive oil + more for sautéing and drizzling
- 3 to 4 tablespoons fresh lemon juice or a mild wine vinegar, or to taste
- 1/2 teaspoon freshly ground black pepper + pepper to taste
- 1 cup finely chopped red onion
- 1 cup chopped vine-ripened tomatoes
- 4 tablespoons chopped fresh herbs, such as basil, mint or flat-leaf parsley
- 24 large or medium size shrimp, peeled and deveined
Instructions
- To prepare the beans, pick them over, rinse well, place them in a bowl with water to cover generously and soak overnight. The next day, drain the beans and place them in a sauce pan with the 2 quarts water. Bring to a boil over medium-high heat, reduce the heat to low, cover and simmer until tender but not soft, about 40 to 45 minutes. Add 2 teaspoons of salt during the last 15 minutes of cooking. Remove from heat. You should have about 3 cups of cooked beans. (I prepared the beans ahead of time, drained, then refrigerated them, and warmed them with a little olive oil on the stove top before proceeding with the recipe.)
- Transfer the warmed beans to a bowl and toss them with the 1/3 cup olive oil, 3 to 4 tablespoons lemon juice or vinegar, 1 teaspoon salt and the 1/2 teaspoon pepper. Let the beans cool and absorb the flavor of the dressing. When cool, add the remaining 1/2 cup olive oil, the onion, tomatoes and 2 tablespoons of the herbs. Mix well, then taste and adjust the seasonings with salt and pepper. You may want to add more lemon juice or vinegar, too.
- Pour enough olive oil into a sauté pan to form a light film on the bottom and place over high heat. When it is hot, add the shrimp and sauté quickly until pink and cooked through, about 3 minutes.
- To serve, spoon beans into an attractive serving dish. Arrange the shrimp on the top, sprinkle with a little salt and drizzle with a bit of olive oil or with lemon juice or vinegar and oil. Top with the remaining chopped herbs.
Attribution
Posted by Don from NJ at Recipe Goldmine 9/25/2001 7:35 am.
Source: Asbury Park Press