This recipe serves six to eight people.
- 1 tablespoon olive oil
- 1 large Vidalia onion, peeled and chopped
- 1 medium carrot, diced
- 1 medium zucchini, diced
- 2 teaspoons kosher salt
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon ground coriander
- 1 pound shrimp, peeled and deveined
- 2 (15.5-ounce) cans white beans
- 2 tablespoons chopped fresh parsley
- 1 tomato, chopped
- Juice of 1 lemon and 1 lime
- Heat oil in a large skillet over medium-high heat. Add onion and carrot, and cook until they begin to soften, about 3 minutes. Add zucchini, and cook for 3 minutes. Stir in salt, pepper flakes and coriander. Add shrimp and cook for 1 to 2 minutes or until they turn pink.
- Turn shrimp mixture into a mixing bowl. Stir in white beans, parsley, tomato and lemon and lime juices. Serve immediately or chill before serving.
- If you keep a bag of shrimp in the freezer and canned beans in the pantry, this salad is pretty easy to whip up on short notice – especially when refrigerators are bursting with fresh vegetables from backyard gardens and farmers’ markets.
- Try mixing up those veggies depending on what’s in good supply. We used Vidalia onion, carrot, zucchini and tomato, but suitable substitutes include yellow summer squash, green beans (steam them until tender-crisp), halved Sun Gold cherry tomatoes and scallions.
- We didn’t wait to chill down this salad before tasting it and can recommend serving it either warm or cold. If making this salad ahead, refrigerate it, but, for the best flavor, let it sit at room temperature for 15 to 20 minutes before serving. The salad tastes better if it isn’t refrigerator cold.