WHITE BEAN AND SHRIMP SALAD

White Bean And Shrimp Salad image

Provided by Molly O'Neill

Categories dinner, lunch, salads and dressings, appetizer, main course, side dish

Time 3h40m

Yield Four servings

Number Of Ingredients 12

Ingredients

1/2 pound white beans
1 teaspoon salt, plus more to taste
1 bay leaf
1 pound medium-size shrimp, shelled and cleaned
1/2 teaspoon cayenne pepper
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 clove garlic, peeled and minced
1 white onion, peeled and minced
1/4 cup minced parsley
1 tomato, seeded and cut into 1/2-inch dice
1 teaspoon freshly ground pepper, plus more to taste

Steps:

Cover 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.
Place 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.
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.

Nutrition Facts : @context http, Calories 356, UnsaturatedFat 7 grams, Carbohydrate 42 grams, Fat 9 grams, Fiber 10 grams, Protein 30 grams, SaturatedFat 1 gram, Sodium 656 milligrams, Sugar 4 grams, TransFat 0 grams