Dark Red Kidney Beans with Shrimp Walnut-Parsley Pesto and Tomato Salad | Appetizer Recipes | Chippe

Ingredients

• 2 - 15 oz cans dark red kidney beans, rinsed and drained
• 12 oz small shrimp, whole, cooked and deveined
• 1/2 cup diced celery
• 1/2 cup crisp cucumbers, seedless and diced
• 1/4 cup walnut pieces
• 1 cup tightly packed Italian parskey leaves, coarsely chopped with tender stems
• 1/4 cup chopped scallions, white and green parts
• 1/4 cup chopped walnuts
• 1/2 tsp coarse salt, or more to taste
• 1 clove garlic, grated
• 1/3 cup extra virgin olive oil
• 1/4 cup fresh lemon juice, or more to taste
• 2 cups plum tomatoes, cut up into 1/2 chunks
• 1 tbsp extra virgin olive oil
• 1 tbsp green tops of scallions, thinly sliced
• 1 tbsp Italian parsley leaves, finely chopped
• Pinch of salt
• 1 head lettuce leaves, washed