Warm White Bean and Shrimp Salad With Lime Vinaigrette

Ingredients

The beans:

• 1 teaspoon olive oil
• 1 medium onion, peeled and diced
• 1 cup Great Northern beans, soaked overnight and drained
• 7 cups water
• 1 medium-size ancho chili
• 1 teaspoon salt, plus more to taste
• Freshly ground pepper to taste
• 2 teaspoons chopped cilantro

The vinaigrette:

• 1 large clove garlic, peeled and minced
• 2 tablespoons fresh lime juice
• 3 tablespoons olive oil
• ⅛ teaspoon salt
• Freshly ground pepper to taste

The shrimp:

• ½ cup sesame seeds
• ¼ cup cumin seeds
• ½ teaspoon salt, plus more to taste
• Olive oil spray
• 1 pound large shrimp, peeled and deveined
• 2 egg whites, lightly beaten
• 1 lime, halved

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    536 calories; 24 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 5 grams polyunsaturated fat; 45 grams carbohydrates; 12 grams dietary fiber; 3 grams sugars; 40 grams protein; 182 milligrams cholesterol; 1134 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 beans, heat the olive oil in a large saucepan over medium heat. Add the onion and cook until soft, about 5 minutes. Add the beans and water and bring to a boil. Reduce heat so the liquid simmers and cook until the beans are tender, about 1 hour. Drain and season with the salt and pepper to taste.
2. Meanwhile, place the chili in a saucepan and cover with water. Simmer until the chili is soft, about 5 minutes. Stem and seed the chili. Cut into small dice and set aside.
3. To make the dressing, whisk together the garlic, lime juice, olive oil, salt and pepper. Set aside.
4. To make the shrimp, heat a small skillet over medium heat. Add sesame seeds and shake pan until seeds are toasted, about 20 seconds. Place in a bowl. Place cumin seeds in the skillet and toast for about 15 seconds. Place in a spice grinder and pulse until cracked but not ground. Stir together sesame and cumin seeds and 1/2 teaspoon salt.
5. Preheat broiler. Spray a baking sheet with the olive oil. One at a time, dip the shrimp into the egg whites and then coat with the sesame seed mixture. Place on the prepared baking sheet. Broil the shrimp until cooked through and nicely browned, about 3 minutes per side. Season with additional salt and squeeze the lime juice over the shrimp.
6. Place the warm beans in a large bowl. Stir in the chili and toss with the vinaigrette. Season with additional salt if needed. Divide the salad among 4 plates and top with shrimp. Garnish with the cilantro and serve.

1 hour 10 minutes