INGREDIENTS :

1 cup dried Unico White Kidney Beans picked over and soaked overnight in cold water to cover

12 medium size shrimp , shelled (about 10 oz.)

Unico Premium Extra Virgin Olive Oil for brushing

½ cup plain dried breadcrumbs , mixed with 1 Tbsp. fresh parsley

salt and freshly ground black pepper to taste

GARNISH :

2 julienne cut, sun-dried tomatoes

fresh basil leaves

PREPARATION: White Kidney Beans And Grilled Shrimp Salad|Prepare the beans as directed on package. Preheat the grill well ahead of time. Thread shrimp onto skewers, brush them lightly with oil and sprinkle with breadcrumb – parsley mixture. Place skewers on hot grill and cook 2 – 3 minutes each side. Remove the skewers from grill and as soon as the shrimp are cool enough to handle, remove from skewers and set aside until ready to use.

Add the cooled shrimp to the beans together with the bell peppers, onion and chives. Season generously with salt and several grindings of pepper.

DRESSING: With a fork or a small whisk, beat the mustard into the vinegar until well blended. Add the oil slowly, beating constantly until the ingredients are thoroughly blended. Pour the dressing over the bean salad and mix well.

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