Provided by Molly O'Neill
Categories dinner, lunch, salads and dressings, appetizer, main course, side dish
Time 3h40m
Yield Four servings
Number Of Ingredients 12
Steps:
- Cover the beans with cold water. Set aside to soak overnight. Drain, rinse under cold water and place in a heavy-bottomed pot. Add 2 cups cold water, 1/2 teaspoon salt and the bay leaf. Simmer until tender, about 1 1/2 hours.
- Place the shrimp in a large nonstick skillet. Add the cayenne and cook over medium-low heat until the shrimp is cooked through, about 5 minutes. Set aside to cool.
- Combine the lemon juice and olive oil in a large glass or ceramic bowl. Add the garlic, onion and parsley. Add the beans, shrimp and tomato. Toss to combine. Season to taste with the remaining 1/2 teaspoon of salt and the pepper. Cover and refrigerate for at least 2 hours, and up to 6, before serving.
Nutrition Facts : @context http, Calories 356, UnsaturatedFat 7 grams, Carbohydrate 42 grams, Fat 9 grams, Fiber 10 grams, Protein 30 grams, SaturatedFat 1 gram, Sodium 656 milligrams, Sugar 4 grams, TransFat 0 grams
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