White Bean And Shrimp Salad
Updated March 14, 2023
- Total Time
- 1 hours 40 minutes, plus overnight soak and a few hours' refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- ½pound white beans
- 1teaspoon salt, plus more to taste
- 1bay leaf
- 1pound medium-size shrimp, shelled and cleaned
- ½teaspoon cayenne pepper
- ¼cup fresh lemon juice
- 2tablespoons olive oil
- 1clove garlic, peeled and minced
- 1white onion, peeled and minced
- ¼cup minced parsley
- 1tomato, seeded and cut into ½-inch dice
- 1teaspoon freshly ground pepper, plus more to taste
Nutritional analysis per serving (4 servings)
372 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 41 grams carbohydrates; 10 grams dietary fiber; 4 grams sugars; 37 grams protein; 604 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
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, ½ teaspoon salt and the bay leaf. Simmer until tender, about 1½ hours.
- Step 2
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.
- Step 3
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 ½ teaspoon of salt and the pepper. Cover and refrigerate for at least 2 hours, and up to 6, before serving.
Private Notes
Comments
Great weekday meal: night before, boil shrimp for 2 minutes drain & cool over night; dice scallions, red bell pepper, celery, carrot, halved cherry tomatoes (stuff in fridge); definitely add parsley. Next morning, drain large can of cannellini beans, don’t rinse; combine lemon juice with oil & garlic; cut shrimp into bite size pieces; toss all together & chill. Cayenne is super spicy - try a jalapeño, seeded and minced, or chili powder if you’d like it milder. Add to dressing if you use it.
I made the recipe as directed and it was delicious. I wouldn’t change anything. It was just as good the next day. Wonderful summer salad for a steamy hot evening.
Adding the dressing to warm beans amps up their flavor…sometimes I add dill, basil and parsley—whatever is around. Also, sometimes I include some small shell pasta (also treating to dressing while warm). I like this and serve with fresh focaccia bread for a really great summer meal.
Great weekday meal: night before, boil shrimp for 2 minutes drain & cool over night; dice scallions, red bell pepper, celery, carrot, halved cherry tomatoes (stuff in fridge); definitely add parsley. Next morning, drain large can of cannellini beans, don’t rinse; combine lemon juice with oil & garlic; cut shrimp into bite size pieces; toss all together & chill. Cayenne is super spicy - try a jalapeño, seeded and minced, or chili powder if you’d like it milder. Add to dressing if you use it.