Bean Salad with Shrimp
- 1 1/2 cups dried Great Northern or cannellini beans
- 2 quarts water
- 3 teaspoons
- 1/3 cup plus 1/2 cup extra-virgin olive oil, plus more for sauté ing and
- 3 to 4 tablespoons fresh lemon juice or a mild wine vinegar, or to
- 1/2 teaspoon freshly ground black pepper, plus 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
- 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.
Posted by Don from NJ at Recipe Goldmine 9/25/2001 7:35 am.
Source: Asbury Park Press