White Bean And Shrimp Salad

5.0(27)

by Molly O'Neill·published 1992-06-21

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Dinner, Lunch, Beans, Appetizer, Main Course, Side Dish

Servings

Four servings

Total time

3h 40m

Calories / serving

372 kcal

Ingredients (12)

serves

1/2 pound white beanswhite-beans
1 teaspoon salt, plus more to tastesalt
1 bay leafbay-leaf
1 pound medium-size shrimp, shelled and cleanedshrimp
1/2 teaspoon cayenne pepperpepper
1/4 cup fresh lemon juicelemon-juice
2 tablespoons olive oilolive-oil
1 clove garlic, peeled and mincedgarlic
1 white onion, peeled and mincedonion
1/4 cup minced parsleyparsley
1 tomato, seeded and cut into 1/2-inch dicetomato
1 teaspoon freshly ground pepper, plus more to tastepepper

Instructions (3 steps)

01Cover the beans with cold water. Set aside to soak overnight. Drain, rinse under cold water and place in a heavy-bottomed pot. Add 2 cups cold water, 1/2 teaspoon salt and the bay leaf. Simmer until tender, about 1 1/2 hours.
02Place the shrimp in a large nonstick skillet. Add the cayenne and cook over medium-low heat until the shrimp is cooked through, about 5 minutes. Set aside to cool.
03

Combine the lemon juice and olive oil in a large glass or ceramic bowl. Add the garlic, onion and parsley. Add the beans, shrimp and tomato. Toss to combine. Season to taste with the remaining 1/2 teaspoon of salt and the pepper. Cover and refrigerate for at least 2 hours, and up to 6, before serving.

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