Grilled Shrimp and Bean Salad
This is a quick and easy dish that has lots of texture, flavor and fiber. The shrimp can be substituted with fish or tofu for a light salad.
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Cooking tools:
- Grill
- Glass dish
- Mixing bowl
- Measuring cup
- Measuring spoon
- Tongs
- Spoon
- Serving platter
Ingredients
- 1 1/2 Pound shrimp, peeled, cleaned, and deveined,
- 1/2 Cup olive oil
- 2 garlic cloves, minced
- 1/2 Teaspoon salt
- 2 small shallots, sliced thinly
- 1 Tablespoon fresh Italian parsley, chopped
- 1 1/2 Tablespoon fresh basil, chopped
- 1 Tablespoon red wine vinegar
- 28 Ounces white cannellini beans, drained and rinsed
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