Citrus Bean Salad with Grilled Shrimp

Name: Citrus Bean Salad with Grilled Shrimp
Prep time: 15M
Total time: 35M
Yield: 4 Servings
Ingredients: ¼ cup GOYA® Lemon Juice; ¼ cup GOYA® Red Wine Vinegar; 2 tbsp. Capers; 1 tbsp. Dijon mustard; 2 tsp. GOYA® Pure Honey; 1 tsp. GOYA® Minced Garlic; ½ tsp. GOYA® Adobo All-Purpose Seasoning with Pepper; ¾ cup GOYA® Extra Virgin Olive Oil; 2 tbsp. finely chopped fresh parsley; 1 lb. grape tomatoes; 1 tbsp. GOYA® Extra Virgin Olive Oil; 2 lemons, halved; 1 lb. jumbo shrimp, peeled, with tails intact; 1 baguette, halved lengthwise; 6 cups assorted mixed greens (such as radicchio, endive, arugula and frisée); 1 can Dark Kidney Beans; ⅓ cup shaved red onion; ⅓ cup shaved radish

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Just the name of this great Citrus Bean Salad with Grilled Shrimp is enough to make you crave it and rush to prepare it. It’s a quick and easy salad that includes a delicious vinaigrette made of lime juice, vinegar, capers, garlic, honey, mustard, and Adobo, along with the unique flavor of GOYA® <a href="https://www.goya.com/en/products/extra-virgin-olive-oil/">Extra Virgin Olive Oil</a>. Season your shrimp with this vinaigrette and grill. Finish the salad by mixing our creamy GOYA® <a href="https://www.goya.com/en/products/red-kidney-beans-can/">Dark Red Kidney Beans</a> with some arugula, onion, radishes, and cherry tomatoes. A wonderful treat for your tastebuds!

Total Time

35m

Prep Time:15m

Yields:4 Servings

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Ingredients

Vinaigrette:

¼ cup

GOYA® Lemon Juice

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¼ cup

GOYA® Red Wine Vinegar

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2 tbsp.

GOYA® Capers, chopped

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1 tbsp.

Dijon mustard

2 tsp.

GOYA® Pure Honey

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1 tsp.

GOYA® Minced Garlic

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½ tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

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¾ cup

GOYA® Extra Virgin Olive Oil

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2 tbsp.

finely chopped fresh parsley

Grilled Shrimp and Tomatoes:

1 lb.

grape tomatoes

1 tbsp.

GOYA® Extra Virgin Olive Oil

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lemons, halved

1 lb.

jumbo shrimp, peeled, with tails intact

baguette, halved lengthwise

Salad:

6 cups

assorted mixed greens (such as radicchio, endive, arugula and frisée)

1 can
(15.5 oz.)

GOYA® Dark Kidney Beans, drained and rinsed

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⅓ cup

shaved red onion

⅓ cup

shaved radish

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Directions

Kitchen View

Vinaigrette:

Step 1

Stir together lemon juice, vinegar, capers, mustard, honey, garlic and Adobo. Slowly drizzle in extra virgin olive oil, whisking until incorporated. Stir in parsley.

Grilled Shrimp and Tomatoes:

Step 2

Preheat grill to medium-high heat; grease grates well. Place tomatoes on skewers; brush gently with extra virgin olive oil. Grill for 5 to 8 minutes or until lightly charred and blistered; set aside. Grill lemon halves, cut side down; grill for about 2 minutes or until heated through. Set aside.

Step 3

Toss shrimp with ¼ cup vinaigrette. Brush cut sides of baguette with some of the remaining vinaigrette. Grill shrimp, turning as needed, for about 5 minutes or until well-marked and curled. Grill bread, cut side down, for 2 to 3 minutes or until lightly toasted.

Step 4

Toss greens, beans, onion and radish with enough vinaigrette to coat well. Divide among four plates; top with grilled shrimp and tomato skewers. Serve with bread and grilled lemon halves. Note: Make this a surf and turf entrée salad. Serve thinly sliced grilled strip loin alongside the shrimp.

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Recipe Tags

Citrus Bean Salad with Grilled Shrimp

Prep Time: 15m

Total time: 35m

Yields: 4 Servings

Ingredients

Vinaigrette:

¼ cup

GOYA® Lemon Juice

¼ cup

GOYA® Red Wine Vinegar

2 tbsp.

GOYA® Capers, chopped

1 tbsp.

Dijon mustard

2 tsp.

GOYA® Pure Honey

1 tsp.

GOYA® Minced Garlic

½ tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

¾ cup

GOYA® Extra Virgin Olive Oil

2 tbsp.

finely chopped fresh parsley

Grilled Shrimp and Tomatoes:

1 lb.

grape tomatoes

1 tbsp.

GOYA® Extra Virgin Olive Oil

lemons, halved

1 lb.

jumbo shrimp, peeled, with tails intact

baguette, halved lengthwise

Salad:

6 cups

assorted mixed greens (such as radicchio, endive, arugula and frisée)

1 can (15.5 oz.)

GOYA® Dark Kidney Beans, drained and rinsed

⅓ cup

shaved red onion

⅓ cup

shaved radish

Directions

Vinaigrette:

Step 1

Stir together lemon juice, vinegar, capers, mustard, honey, garlic and Adobo. Slowly drizzle in extra virgin olive oil, whisking until incorporated. Stir in parsley.

Grilled Shrimp and Tomatoes:

Step 2

Step 3

Step 4

Return

Kitchen View

Citrus Bean Salad with Grilled Shrimp

Prep Time: 15m

Total time: 35m

Yields: 4 Servings

Ingredients

Vinaigrette:

¼ cup

GOYA® Lemon Juice

¼ cup

GOYA® Red Wine Vinegar

2 tbsp.

GOYA® Capers, chopped

1 tbsp.

Dijon mustard

2 tsp.

GOYA® Pure Honey

1 tsp.

GOYA® Minced Garlic

½ tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

¾ cup

GOYA® Extra Virgin Olive Oil

2 tbsp.

finely chopped fresh parsley

Grilled Shrimp and Tomatoes:

1 lb.

grape tomatoes

1 tbsp.

GOYA® Extra Virgin Olive Oil

lemons, halved

1 lb.

jumbo shrimp, peeled, with tails intact

baguette, halved lengthwise

Salad:

6 cups

assorted mixed greens (such as radicchio, endive, arugula and frisée)

1 can (15.5 oz.)

GOYA® Dark Kidney Beans, drained and rinsed

⅓ cup

shaved red onion

⅓ cup

shaved radish

Directions

Vinaigrette:

Step 1

Stir together lemon juice, vinegar, capers, mustard, honey, garlic and Adobo. Slowly drizzle in extra virgin olive oil, whisking until incorporated. Stir in parsley.

Grilled Shrimp and Tomatoes:

Step 2

Step 3

Step 4

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Citrus Bean Salad with Grilled Shrimp

Ingredients

Directions

Products in this Recipe

Lemon Juice

Red Wine Vinegar

Capers

Pure Honey

Minced Garlic

Adobo All-Purpose Seasoning with Pepper

Extra Virgin Olive Oil

Dark Kidney Beans

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Recipe Tags

Citrus Bean Salad with Grilled Shrimp

Ingredients

Directions

Citrus Bean Salad with Grilled Shrimp

Ingredients

Directions

Reviews

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