Shrimp and Mixed Bean Salad Insalata di Gamberetti e Fagioli Misti

By pattie_d

Ingredients

• 1 pound fresh fava beans, shelled
• 1 pound fresh cranberry beans, shelled
• 1/2 small onion
• 2 bay leaves
• 1 small carrot, sliced
• 1 rib celery, cubed
• 1 pound large (about 14-20) shrimp, shelled except for the fantails, and deveined
• 3 tablespoons olive oil
• 3 tablespoons wine vinegar
• 1/4 teaspoon salt
• Freshly ground pepper to taste

Details

Servings 4
Adapted from lidiasitaly.com

Preparation

Step 1

In two separate pans of boiling water, cook the beans until tender, about 4 and 8 minutes for the favas and cranberry beans, respectively. Drain and refresh the beans under cold running water, and remove the outer skins from the favas.
In a medium saucepan, boil the onion, bay leaves, carrot, and celery in 6 cups of water for 20 minutes. Add the shrimp and cook just until opaque throughout about 1 minute. Remove and drain the shrimp and allow them to cool.
In a serving bowl, whisk together the olive oil, vinegar, and salt and pepper. Add the beans and shrimp, and toss to coat the solids thoroughly. Serve warm as an appetizer.