Three-Bean Salad with Grilled Shrimp
By Better Plate RecipesThree different beans give this salad three different textures: firm kidney, creamy cannellini, and soft black beans. Grilled chili-lime shrimp goes on hot, with celery, bell pepper, red onion, and cherry tomatoes underneath, all in a bright citrus vinaigrette that keeps the beans from feeling heavy.
Why You’ll Love This Recipe
Three beans, three textures: firm kidney, creamy cannellini, and soft black beans, which is exactly why this stays interesting long past the third bite. The chili-cumin shrimp cook in under five minutes and go on hot, and the citrus vinaigrette with both lime and orange juice plus orange zest keeps the whole bowl bright rather than heavy. Bell pepper and celery add crunch, cherry tomatoes add juice, and arugula gives it a peppery finish. At 42 grams of protein and 18 grams of fiber for under 500 calories, it is the most nutritionally efficient salad in this collection, and it is ready in under half an hour.
What Makes This Recipe Work
Using three kinds of beans is not just for looks. Each one has a different density, so the bowl has genuine textural variety instead of one uniform mouthfeel. Because three cans is a lot of bean, the recipe leans hard on acidity: lime and orange juice together with orange zest keep everything lifted. The beans marinate in two thirds of the vinaigrette for ten minutes before the vegetables arrive, and the shrimp are cooked dry and hot so they char rather than steam. Pulling them at the loose C shape is what keeps them plump instead of rubbery.
Before You Start
Buy shrimp around 21/25 count so they are large enough to take a hard sear in two minutes a side without overcooking. Pat them completely dry, because surface moisture is the difference between char and gray. Rinse and shake the three cans of beans very thoroughly; the combined canning liquid would flood the bowl. Zest the orange before juicing it, and get the grill pan properly hot for two to three minutes before the shrimp go down.
Ingredient Notes & Easy Swaps
Shrimp: Buy 21/25 count so they are large enough to sear hard for two minutes a side. Pat them completely dry, or they steam and turn gray instead of charring.
Kidney, cannellini, and black beans: One can each, and the point is three different textures: firm, creamy, and soft. Rinse all three together very thoroughly and shake hard, since the combined liquid would flood the bowl.
Orange juice and zest: Both are used. The zest carries the aroma and the juice softens the lime's sharpness. Zest the orange before you cut it.
Lime juice: Three tablespoons of fresh lime is what keeps a three-bean bowl from tasting heavy. Bottled juice will not do the same job.
Celery: Sliced thinly for a watery crunch that contrasts with the soft beans. It is a small ingredient doing real textural work.
Orange bell pepper: Sweeter than green and it keeps the bowl colorful. Dice it small so it distributes through the beans.
Baby arugula: Folded in at the end for pepper and freshness. Add it just before serving so it does not wilt into the dressed beans.
Honey: One teaspoon rounds the citrus so the vinaigrette tastes bright rather than harsh. Maple syrup or agave substitute directly.
Three-Bean Salad with Grilled Shrimp
Description
Three different beans give this salad three different textures: firm kidney, creamy cannellini, and soft black beans. Grilled chili-lime shrimp goes on hot, with celery, bell pepper, red onion, and cherry tomatoes underneath, all in a bright citrus vinaigrette that keeps the beans from feeling heavy.
Ingredients
- 1 1/4 lb large shrimp (about 24), peeled and deveined
- 1 tbsp avocado oil
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp kosher salt, divided
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 orange bell pepper, finely diced
- 2 celery stalks, thinly sliced
- 1/3 small red onion, finely diced
- 1 1/2 cups cherry tomatoes, halved
- 1/2 cup chopped fresh cilantro
- 3 cups baby arugula
- 3 tbsp extra virgin olive oil
- 3 tbsp fresh lime juice
- 2 tbsp fresh orange juice
- 1 tsp finely grated orange zest
- 1 tsp honey
- 1 small garlic clove, grated
- 1/4 tsp black pepper
Instructions
- 1Equipment: a grill pan or 12-inch cast-iron skillet, a cutting board and chef's knife, a large mixing bowl, a medium bowl, a small jar with a lid, a microplane, tongs, paper towels, and measuring cups and spoons.
- 2Pat the 1 1/4 lb shrimp completely dry with paper towels, then toss them in the medium bowl with the 1 tablespoon avocado oil, chili powder, cumin, and 1/4 teaspoon of the salt until evenly coated.
- 3Drain and rinse all three cans of beans together in a colander until the water runs clear, shake them very dry, and tip them into the large mixing bowl. Season with the remaining 1/4 teaspoon salt.
- 4Shake the vinaigrette in the jar: 3 tablespoons olive oil, 3 tablespoons lime juice, 2 tablespoons orange juice, 1 teaspoon orange zest, 1 teaspoon honey, grated garlic, and 1/4 teaspoon black pepper. Shake hard for 20 seconds.
- 5Pour about two thirds of the vinaigrette over the beans and gently stir with a spatula, then let them marinate 10 minutes while you prep the vegetables and cook the shrimp.
- 6Add the diced bell pepper, sliced celery, red onion, halved cherry tomatoes, and cilantro to the beans and gently stir once to combine.
- 7Heat the grill pan over medium-high for 2 to 3 minutes until very hot. Lay the shrimp down in a single layer, without crowding, and cook 2 minutes per side. They are done the moment they turn opaque, curl into a loose C shape, and reach 145°F. Overcooked shrimp curl into a tight O and go rubbery.
- 8Slide the shrimp onto a plate and let them rest 2 minutes so the juices settle rather than running into the beans.
- 9Gently stir the 3 cups baby arugula into the bean salad with the remaining vinaigrette, divide among four bowls, and arrange 6 shrimp over each. Finish with extra cilantro and serve while the shrimp are still warm.
Tips and Tricks
- 1
Dry Shrimp Char Better: Wet shrimp steam and turn gray. Pat them completely dry before the spices go on.
- 2
Watch the Shape: A loose C means perfectly cooked. A tight O means you went a minute too far.
- 3
Marinate the Beans: Ten minutes in the vinaigrette before the vegetables join is what separates a seasoned bean salad from a bland one.
- 4
Drain Aggressively: Three cans of beans hold a lot of water. Shake the colander hard so the dressing stays punchy.
Nutrition
Serving size: 1 of 4 bowls
Calories: 496kcal, Protein: 42g, Carbs: 46g, Fat: 15g, Fiber: 18g, Sugar: 9g, Sodium: 889mg.
Nutrition information is an estimate and may vary based on ingredient brands, product sizes, preparation methods, and substitutions. It is not intended as medical or dietary advice.
Recipe Guides
This recipe appears in
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