As I had mentioned a few blogs back, we are going to be highlighting some great cold salads which can be used as an appetizer or side dish for your next function or event. As the weather gets warmer, we look for dishes that are easy and use as many fresh ingredients, from the garden, as possible.
This salad is a family and party favorite. We use it most times as an appetizer and whatever remains is usually used in a salad for lunch or a light snack the next day, but only if it is doubled. The recipe is part of our "recipe box" series, those recipes we started cutting out and saving 6-8 years ago. This box holds many of our favorite dishes.
We love this recipe for a number of reasons (but here are two):
1. Everybody raves about the dish, it's basic but very different tasting. If you think about it, have you ever had anything like this at a party?
2. It's easy and delicious...beans, shrimp, fresh tomatoes and fresh basil...on toasted french bread...to die for!
A few more weekends before the 4th of July cookouts begin. Try this recipe on your family and friends, we can guarantee that you will be making it for your next gathering. Be the hit with this appetizer, the white bean, shrimp and tomato salad.
2 (14.5 ounce) cans of small white beans or cannellini beans, we use a can of each
2 large cloves of garlic, finely chopped
1 fresh sage leaf, finely chopped
1 pound of fresh small (or medium) shrimp, peeled
2 medium ripe tomatoes, cored, seeded and finely chopped
8 large basil leaves, cut into fine strips
1/3 cup of olive oil
Salt and pepper to taste
Stone ground crackers, pita chips or french baguette slices, lightly toasted
Rinse the two cans of beans in a colander and place into a bowl with the chopped tomatoes, and garlic.
Bring a small saucepan of water to a boil. Add the shrimp and cook for one minute or just until the shrimp turns bright pink. Add the shrimp to the bean mixture with the sage, basil and olive oil.
Add salt and pepper to taste.
Serve slightly warm or cold with crackers, pita chips or toasted slices of french bread.
NOTE: If the mixture seems a little bland, add a little more olive oil.