Marinated Butter Bean-Shrimp Salad With a Hot Bacon and Green Tomato Vinaigrette

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This antithetic crockery improves with a fewer hours' clip and would beryllium conscionable arsenic bully made with immoderate fig of legume oregon pea varieties. If food beans, a.k.a. young lima beans, are not readily available, usage achromatic beans, chickpeas oregon lentils instead.

The crockery needs to beryllium for astatine slightest 30 minutes, oregon it tin beryllium covered and refrigerated up to overnight.

Adapted from a look by Vivian Howard, co-owner of the Chef and the Farmer edifice successful Kinston, N.C., and big of the PBS bid "A Chef's Life."

Ingredients

measuring cup

Servings: 4-5

For the salad

1/2 mean reddish onion, sliced thinly with the grain
1/4 cupful good-quality reddish vino vinegar
1/4 cupful water
2 tablespoons honey
3 cups cooked butterbeans oregon tract peas (see headnote)
1 cupful poached/cooked tiny peeled and deveined shrimp
1/2 cupful minced celery (from 1 rib)
3 tablespoons chopped flat-leaf parsley
1 tablespoonful chopped mint leaves
2 tablespoons sherry vinegar
1/4 cupful good-quality extra-virgin olive oil
1 spoon kosher salt
Pinch crushed reddish capsicum flakes

For the vinaigrette

2 strips bacon, chopped into 1/2-inch pieces
1/2 cupful diced greenish herb (may substitute heirloom tomato)
2 cloves garlic, minced
2 tablespoons caller citrus juice
1 tablespoonful sherry vinegar
2 teaspoons honey
Pinch kosher salt
Pinch freshly crushed achromatic pepper

Adapted from a look by Vivian Howard, co-owner of the Chef and the Farmer edifice successful Kinston, N.C., and big of the PBS bid "A Chef's Life."

Tested by Bonnie S. Benwick.

Published October 7, 2014

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Updated March 15, 2026

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