White bean salad with skewered shrimp recipe

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  • Yield: 4 Servings
  • Preparation Time: 45 Minutes


  • 2 cups dry great northern beans
  • 16 cups water, divided
  • 24 shrimp, peeled and deveined
  • Salt and pepper to taste
  • 2 Roma tomatoes, chopped
  • 1 avocado, diced
  • ½ cup freshly chopped parsley
  • ¼ cup freshly chopped basil
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp rice vinegar
How to Make It
  1. Rinse uncooked beans. Be sure to pick out any little stones that may be present.
  2. Add prepared beans to the Instant Pot along with 8 cups water. Let beans sit for 30 minutes to rehydrate. Drain beans and add another 8 cups clean water to them.
  3. Secure lid on Instant Pot and pressure cook beans on high for 10 minutes. Allow pressure to release naturally. Test beans to make sure they are tender; if not, pressure cook for an additional 5 minutes.
  4. Place six shrimp on each of four skewers (arrange so the shrimp lay flat on skewer).
  5. Salt and pepper shrimp, then grill on both sides until fully cooked. Set aside until ready to use.
  6. To make salad, drain and rinse cooked beans in cold water until cooled completely. Place in large bowl along with tomatoes, avocado, parsley, basil, extra-virgin olive oil, and rice vinegar. Gently toss everything together. Don’t smash avocado.
  7. Salt and pepper to taste. Divide between four plates. Top with grilled shrimp skewers.

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