White-Bean-And-Shrimp Salad With Tarragon Vinaigrette

Ingredients

The salad:

• 1 cup navy beans, soaked in water overnight and drained
• 4 cups water
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 clove garlic, peeled and crushed
• 1 pound shrimp, cooked and shelled
• 1 cup slivered fennel
• 1 teaspoon salt
• Freshly ground pepper to taste
• 2 tablespoons chopped fresh chives, for garnish

The vinaigrette:

• 4 teaspoons Sherry vinegar
• 4 teaspoons olive oil
• 2 tablespoons chopped fresh tarragon
• ¼ teaspoon salt
• Freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    329 calories; 6 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 35 grams carbohydrates; 9 grams dietary fiber; 2 grams sugars; 35 grams protein; 182 milligrams cholesterol; 887 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. To make the salad, place the beans, water, thyme, bay leaf and garlic in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until the beans are tender but not mushy, about 45 minutes. Drain and remove thyme, bay leaf and garlic. Place in a large bowl and set aside until cool. Toss in the shrimp, fennel, salt and pepper.
2. To make the vinaigrette, whisk together all ingredients. Toss with the salad. Divide among 4 plates, garnish with the chives and serve.

1 hour