White Kidney Bean and Grilled Shrimp Salad
White Kidney Bean and Grilled Shrimp Salad
Creamy home-cooked white kidney beans tossed with breadcrumb-crusted grilled shrimp, peppers, onion and chives in a mustard vinaigrette, garnished with sun-dried tomatoes and basil.
Prep: 30 minutes (plus overnight soak) · Cook: about 1 hour
What Is White Kidney Bean and Grilled Shrimp Salad?
A warm-and-cool composed salad: creamy home-cooked white kidney beans tossed with breadcrumb-crusted grilled shrimp, sweet pepper, red onion and chives in a mustard vinaigrette, garnished with sun-dried tomatoes and basil.
Why Make White Kidney Bean and Grilled Shrimp Salad?
- Home-cooked dried beans are creamier than canned
- Breadcrumb-crusted shrimp add crunch off the grill
- A mustard vinaigrette ties beans and seafood together
- Make the beans ahead and grill at the last minute
- An elegant first course or light main
Unico Products Used in This Recipe
Ingredients
- 1 cup dry white kidney beans (cannellini) (picked over, soaked overnight)
- 12 shrimp (medium, shelled (about 10 oz))
- extra virgin olive oil (for brushing)
- 1/2 cup plain dried breadcrumbs (mixed with 1 tbsp fresh parsley)
- 1 red bell pepper (diced)
- 1/2 red onion (small, finely chopped)
- 2 tbsp chives (chopped)
- 1 tsp Dijon mustard (for the dressing)
- 2 tbsp white wine vinegar (for the dressing)
- 1/4 cup extra virgin olive oil (for the dressing)
- salt and pepper (freshly ground, to taste)
- 2 sun-dried tomatoes (julienne cut, to garnish)
- fresh basil leaves (to garnish)
Instructions
- Soak the white kidney beans overnight in cold water, then cook as directed on the package (about 1 hour) until tender; drain and cool.
- Preheat the grill well ahead. Thread the shrimp onto skewers, brush lightly with oil and sprinkle with the breadcrumb-parsley mixture.
- Grill the skewers 2-3 minutes per side; remove and, once cool enough to handle, slip the shrimp off the skewers.
- Combine the cooled beans and shrimp with the diced bell pepper, red onion and chives; season generously with salt and pepper.
- Make the dressing: beat the mustard into the vinegar until blended, then slowly beat in the oil until thoroughly combined.
- Pour the dressing over the salad, mix well, and garnish with the julienne sun-dried tomatoes and basil leaves.
Cooking Tips
- Soak the beans overnight so they cook evenly
- Don't over-grill the shrimp — 2-3 minutes a side is plenty
- Dress the beans while still slightly warm to absorb flavour
- Beat the oil into the mustard-vinegar slowly for a smooth dressing
- Save the sun-dried tomatoes and basil for a fresh garnish
Frequently Asked Questions About White Kidney Bean and Grilled Shrimp Salad
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1. Can I use canned beans to save time?
You can, but home-cooked dried cannellini are creamier; if using canned, drain and rinse well.
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2. The ingredient list seems short — what's missing?
The full salad also includes peppers, onion, chives and a mustard dressing — all included here.
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3. How long do the beans take to cook?
About an hour after an overnight soak, or as directed on the package.
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4. Can I pan-sear the shrimp instead of grilling?
Yes — sear 2-3 minutes per side in a hot pan.
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5. Can I make it ahead?
Cook the beans ahead; assemble and dress close to serving so the shrimp stay at their best.
Cooking Guides & Tips
White Kidney Bean and Grilled Shrimp Salad Made Simple
White Kidney Bean and Grilled Shrimp Salad is a restaurant-worthy plate built on a humble bag of beans. Unico dry white kidney beans (cannellini) give it a creamy heart.