White Bean Salad with Skewered Shrimp
Here’s a fun lunch idea using white beans and shrimp. This was one of my favorite snacks while I was cruising through Mexico.
Ingredients
24 shrimp, 6 per skewer
4 cups cooked white beans (I used great northern beans)
2 roma tomatoes, chopped
1 avocado, diced
1/2 cup freshly chopped parsley
1/4 cup freshly chopped basil
2 tbsp extra virgin olive oil
1 tbsp rice vinegar
salt and pepper to taste
Instructions
1
If needed, de-shell and de-vein the shrimp. Place six on a skewer (skewering them so they lay flat on the skewer).
2
Salt and pepper the shrimp to taste and grill them on both sides until fully cooked. Set them aside until ready to use them.
3
To make the salad, drain and rinse the beans, add them to a large bowl along with the chopped roma tomatoes, avocado, fresh parsley, basil, extra virgin olive oil and rice vinegar. Salt and pepper to taste and gently toss together being careful not to smash the avocado.
4
Divide between four plates and top with the grilled shrimp skewers. Serve and enjoy!
Tags:
Chef BryanCooking with Chef BryanCruising FoodShrimpSimple Snack IdeasWhite Bean Salad with ShrimpWhite Beans
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