Suggested Recipes Kidney Bean Recipe - Appetizer

Back to Appetizers

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

Walnut-Parsley Pesto

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

tomato salad

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.