White Bean And Shrimp Salad

Ingredients

• ½ pound white beans
• 1 teaspoon salt, plus more to taste
• 1 bay leaf
• 1 pound medium-size shrimp, shelled and cleaned
• ½ teaspoon cayenne pepper
• ¼ cup fresh lemon juice
• 2 tablespoons olive oil
• 1 clove garlic, peeled and minced
• 1 white onion, peeled and minced
• ¼ cup minced parsley
• 1 tomato, seeded and cut into 1/2-inch dice
• 1 teaspoon freshly ground pepper, plus more to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    371 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 40 grams carbohydrates; 9 grams dietary fiber; 3 grams sugars; 36 grams protein; 182 milligrams cholesterol; 730 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

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, 1/2 teaspoon salt and the bay leaf. Simmer until tender, about 1 1/2 hours.
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.
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 1/2 teaspoon of salt and the pepper. Cover and refrigerate for at least 2 hours, and up to 6, before serving.