Recipe courtesy of Joyce Goldstein
White Bean Salad with Shrimp and Sun-Dried Tomato Vinaigrette
- Yield: serves 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 525
- Total Fat
- 37
- Saturated Fat
- 5
- Carbohydrates
- 26
- Dietary Fiber
- 6
- Sugar
- 3
- Protein
- 24
- Cholesterol
- 122
- Sodium
- 1001
- Total: 2 hr 15 min
- Prep: 1 hr 25 min
- Cook: 50 min
Ingredients
1 cup olive oil
1/2 cup red wine vinegar
2 tablespoons finely minced garlic
1/2 cup chopped sun-dried tomatoes, oil packed preferred
2/3 cup finely chopped red onions
1/2 cup chopped fresh basil
1 pound medium shrimp, shelled and deveined
1 cup white beans,
6 cups water
Salt and freshly ground black pepper
Directions
- Put the white beans in a pot with cold water and bring up to a boil. Boil for 2 minutes, then remove from the heat and let rest for 1 hour. Pour off water and add 6 more cups cold water. Bring up to a boil and simmer the beans until tender but not soft. Add 1 teaspoon salt halfway through cooking time. Drain the beans and transfer to a mixing bowl. While warm, dress with 1/3 cup of the olive oil, 1/4 cup of the vinegar, and salt and pepper.
- Warm the remaining 2/3 cup olive oil in a saute pan and heat the garlic and sun-dried tomatoes for just a minute or two. Add half this mixture to the beans and mix well.
- When the beans are cool, add the chopped onions. Season with salt and vinegar to taste. Combine the rest of the sun-dried tomato oil with the remaining 4 tablespoons of vinegar.
- To cook the shrimp, saute in the reserved sun-dried tomato vinaigrette or broil and then toss with the vinaigrette before placing atop bean salad.
- Just before serving fold in 1/4 cup chopped basil and top with the cooked shrimp that have been tossed in the sun-dried tomato vinaigrette.