Recipe for cooking bean salad with shrimp

Super Salad Recipes :: Fish and Seafood Salads

Bean Salad with Shrimp

Posted by Don from NJ at recipegoldmine.com 9/25/2001 7:35 am

Source: Asbury Park Press

1 1/2 C. dried Great Northern or cannellini beans
2 qt. water
3 tsp. salt
1/3 C. plus 1/2 C. extra-virgin extra virgin olive oil, plus more for sauting and drizzling
3 to 4 Tbsp. fresh lemon juice or a mild wine vinegar, or to taste
1/2 tsp. freshly ground black pepper, plus pepper to taste
1 C. chopped finely red onion
1 C. chopped vine-ripened tomatoes
4 Tbsp. chopped fresh herbs, such as basil, mint or flat-leaf parsley
24 lrg.- or med.-size shrimp, peeled and deveined

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 qt. water. Bring to a boil over med.-high heat, reduce the heat to low, cover and simmer until tender but not soft, about 40 to 45 min. Add 2 tsp. of salt during the last 15 min. of cooking. Remove from heat. You should have about 3 C. of cooked beans. (I prepared the beans ahead of time, drained, then refrigerated them, and warmed them with a little extra virgin 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 C. extra virgin olive oil, 3 to 4 Tbsp. lemon juice or vinegar, 1 tsp. salt and the 1/2 tsp. pepper. Let the beans cool and absorb the flavor of the dressing. When cool, add the remaining 1/2 C. extra virgin olive oil, the onion, tomatoes and 2 Tbsp. 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 extra virgin olive oil into a saut pan to form a light film on the bottom and place over high heat. When it is hot, add the shrimp and saut quickly until pink and cooked through, about 3 min.

To serve, spoon beans into an attractive servings dish. Arrange the shrimp on the top, sprinkle with a little salt and drizzle with a bit of extra virgin olive oil or with lemon juice or vinegar and oil. Top with the remaining chopped herbs.

Servings 6.