Suggested Recipes Kidney Bean Recipe
Dark Red Kidney Beans with Shrimp Walnut-Parsley Pesto and Tomato Salad
|2 - 15 oz cans dark red kidney beans, rinsed and drained|
|12 oz small shrimp, whole, cooked and deveined|
|1/2 cup diced celery|
|1/2 cup crisp cucumbers, seedless and diced|
|1/4 cup walnut pieces|
|1 cup tightly packed Italian parskey leaves, coarsely chopped with tender stems|
|1/4 cup chopped scallions, white and green parts|
|1/4 cup chopped walnuts|
|1/2 tsp coarse salt, or more to taste|
|1 clove garlic, grated|
|1/3 cup extra virgin olive oil|
|1/4 cup fresh lemon juice, or more to taste|
|2 cups plum tomatoes, cut up into 1/2 chunks|
|1 tbsp extra virgin olive oil|
|1 tbsp green tops of scallions, thinly sliced|
|1 tbsp Italian parsley leaves, finely chopped|
|Pinch of salt|
|1 head lettuce leaves, washed|
For walnut-parsley pesto: Combine parsley, scallions, chopped walnuts, garlic, and salt in blender jar. With motor running, add oil in a steady steam until mixture is smooth. Add lemon juice. Pesto will be tangy with lemon but will mellow when added to the beans.
In a large bowl, combine beans, 6 oz shrimp, pesto, celery, and cucumber. Gently fold to blend. Add lemon juice to taste.
For tomato salad: In a small bowl, combine tomatoes, oil, scallion, parsley, and a pinch of salt. Stir to blend.
Place lettuce leaves on a large platter. Spoon dark red kidney bean mixture into center. Spoon tomato salad around the edges. Garnish with remaining shrimp and walnut pieces.