Ok, so I officially have a go-to summer treat for you readers! I found this recipe from the magazine Eating Well's 2010 summer edition and let me tell you, it is tasty. The perfect light meal for a hot day - this fills you up with the protein from the beans and the lightness of the olive oil/lemon dressing keeps you from feeling bogged down. The best part - it honestly takes no more than 30 mins to make.
(You know that's an uber-win in my book). This honestly doesn't even need the shrimp so don't let that scare you away from trying it!
Things to note:
- In my opinion the salad itself can stand on it's own. It's seriously that good.
Optional idea would be to add quinoa to bulk it up. I have to give credit to Chris for this one as the boy has become obsessed with the stuff. It really was a good idea.
- We cut the recipe in half to accommodate for just Chris and I (plus lunch tomorrow), but the recipe below makes 6 servings. Keep that in mind and cut the recipe in half if need be.
- The original recipe calls for White Beans (aka Canelli Beans) but I only had black beans in my pantry. Both would clearly work, so pick your preference.
- Try your best to use fresh herbs, but keep in mind dried herbs work just as well. I ended up using dried herbs, but I can't wait to try it with fresh ingredients.
- Last but not least, while the original recipe calls for a grill I just cooked my shrimp in a pan. It turned out just as well. I may or may not have underestimated the amount of shrimp we would eat... keep in mind I wouldn't touch the stuff before I changed my diet so I'm still learning here. (And yes, Mom, I do eat... *Tangent alert*
As a child I was one picky eater. As in I would only eat hamburgers... even at a Mexican restaurant. As a result, I still get shock from my family when I eat food that isn't in the form of a patty covered in ketchup. Anyway.....)
Ingredients:
- 1
teaspoon finely grated lemon zest
- 1/3
cup lemon juice
- 3
tablespoons extra-virgin olive oil
- 2
tablespoons packed fresh oregano, minced
- 2
tablespoons packed fresh sage, minced
- 2
tablespoons minced fresh chives
- 1
teaspoon freshly ground pepper
- 1/2
teaspoon salt
- 2
15-ounce cans cannellini beans, rinsed
- 15-20 cherry tomatoes, quartered
- 1/2 white onion, chopped
- 1
cup finely diced celery
- 24
raw shrimp (21-25 per pound), peeled and deveined
Directions:
- Combine
lemon zest, lemon juice, oil, oregano, sage, chives, pepper and salt in a
large bowl. Reserve 2 tablespoons of the dressing in a small bowl. Add
beans, tomatoes, onions, and celery to the large bowl; toss well.
- Preheat
grill to medium-high or place a grill pan over medium-high heat until hot.
- Thread
shrimp onto 6 skewers. (If using a grill pan, you don’t need to skewer the
shrimp.)
- Oil
the grill rack or the grill pan. Grill the shrimp until pink and
firm, turning once, about 4 minutes total. Serve the shrimp on the white
bean salad, drizzled with the reserved dressing.