White Bean Salad With Shrimp And Sun Dried Tomato Vinaigr

Are you a cynic? Let’s take a moment for a little self-examination. Do you have difficulty seeing people and situations from a positive perspective? Are you quick to point out problems in a situation, but rarely if ever offer solutions? Do you give suggestions without ever offering to help? Do you speak negatively of others behind their backs? Do you find it easy to complain? Are you one that is rarely seen smiling? Are you often compelled to give a critical opinion in your effort to “help?” Do you assume the worst in someone? Do you fear failure? Do you judge others motives? Are you harsh, insensitive or abrasive? Do you delight in airing your own opinion? Do you negate someone’s idea without ever considering it? Do you enjoy passing judgment? Do others have difficulty being in your company and sharing their thoughts with you?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains		Cooking liv, Import	1	Servings

INGREDIENTS

1	c	White beans
6	c	Water
		Salt and freshly ground
		black pepper
1	c	Olive oil
1/2	c	Red wine vinegar
2	T	Finely minced garlic
1/2	c	Chopped sun-dried tomatoes
		oil packed preferred
2/3	c	Finely chopped red onions
1/2	c	Chopped fresh basil
1	lb	Medium shrimp, shelled and
		deveined

INSTRUCTIONS

Put the white beans in a pot with cold water and bring up to a boil.
Boil for 2 minutes, then remove from the heat and let rest for 1  hour.
Pour off water and add 6 more cups cold water. Bring up to a  boil and
simmer the beans until tender but not soft. Add 1 teaspoon  salt
halfway through cooking time. Drain the beans and transfer to a  mixing
bowl. While warm, dress with 1/3 cup of the olive oil, 1/4 cup  of the
vinegar, and salt and pepper.  Warm the remaining 2/3 cup olive oil in
a saute pan and heat the  garlic and sun-dried tomatoes for just a
minute or two. Add half this  mixture to the beans and mix well.  When
the beans are cool, add the chopped onions. Season with salt and
vinegar to taste. Combine the rest of the sun-dried tomato oil with
the remaining 4 tablespoons of vinegar.  To cook the shrimp, saute in
the reserved sun-dried tomato  vinaigrette or broil and then toss with
the vinaigrette before  placing atop bean salad.  Just before serving
fold in 1/4 cup chopped basil and top with the  cooked shrimp that have
been tossed in the sun-dried tomato  vinaigrette.  Yield: serves 6
NOTES : (Courtesy of Joyce Goldstein, Kitchen Conversations)  Recipe
by: Cooking Live Show #CL8835 Posted to MC-Recipe Digest V1  #512 by
Angele Freeman <jfreeman@netusa1.net> on Mar 12, 1997

A Message from our Provider:

“How impersonal God seems is a measure of the distance you have put between yourself and God”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3352 Calories From Fat: 2224 Total Fat: 251.7g Cholesterol: 571.5mg Sodium: 3045.3mg Potassium: 6169mg Carbohydrates: 165.9g Fiber: 48.2g Sugar: 11g Protein: 122.5g