Bean And Shrimp Salad
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound dried cranberry (borlotti) beans, soaked overnight and drained, or 2 pounds fresh beans, shelled, or 6 cups canned beans, drained
- 1onion, peeled (if using fresh or dried beans)
- 2bay leaves (with fresh or dried beans)
- 1clove garlic, peeled and minced
- ⅔cup extra virgin olive oil
- 2teaspoons Maldon salt (or 1 teaspoon table salt)
- 1pound raw shelled shrimp
- 1teaspoon table salt
- 1teaspoon red- or white-wine vinegar
- Juice of half a lemon, or to taste
- 1tablespoon chopped parsley, optional
- 1large head radicchio
Nutritional analysis per serving (6 servings)
545 calories; 25 grams fat; 4 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 3 grams polyunsaturated fat; 49 grams carbohydrates; 12 grams dietary fiber; 3 grams sugars; 34 grams protein; 530 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
If using dried or fresh beans, place in large deep pot with onion and bay leaves. Add cold water to cover by 5 inches. Bring to a boil, reduce heat and skim off foam. Simmer until tender, 30 minutes for fresh beans, 1 hour or more for dried. Drain beans; discard onion and bay leaves.
- Step 2
Place beans in a large bowl. (Canned beans may be added without cooking.) Add garlic, half the oil, and Maldon salt. Toss to mix. Cover with plastic wrap and set aside.
- Step 3
Place shrimp in a large saucepan and add water just to cover. Add 1 teaspoon table salt and the vinegar. Bring to a boil and cook 1 to 2 minutes. Drain.
- Step 4
Combine shrimp with beans. Add remaining oil, lemon juice to taste, and parsley, if desired. Toss gently to mix. Line a large plate with radicchio leaves, and heap with shrimp and beans. Serve.
Private Notes
Comments
Delicious and different. I increased the parsley in order to moderate the raw garlic, and cut 1/2 head of radicchio into ribbons and added it directly to the beans and shrimp.
Light but filling, this recipe makes a great lunch or light dinner. We don't particularly like radicchio, so I used half a head of red cabbage instead. Sliced it into ribbons to add directly to the shrimp and beans, as suggested by another reviewer. Also doubled the lemon juice.
Delicious and different. I increased the parsley in order to moderate the raw garlic, and cut 1/2 head of radicchio into ribbons and added it directly to the beans and shrimp.