1 can cannellini beans, or about 1 1/2 cups cooked beans
1 small handful of fresh mint leaves, chopped
1 green onion, thinly sliced
1 large rib of celery, finely chopped
1 radish, finely chopped
1 tsp. lemon juice
White wine vinegar
Salt and pepper
Directions:1. Mix everything in a large bowl and refrigerate for at least 15 minutes, or as long as overnight.
For the shrimp (I cooked about 25, 5-per skewer), I made a sweet-spicy sauce. These measurements are all approximate, so definitely tweak it as you see fit.
1 tsp dried cilantro
2 tsp sesame ginger salad dressing
1/2 tsp lemon or lime juice
Sriracha, to taste - I used about 1/2 tsp
1 tsp honey
25 shrimp, peeled and deveined
1. Combine all, and mix with shrimp. Marinate in the refrigerator for at least 10 minutes.
2. Skewer shrimp and grill until cooked through.
I served the bean salad and shrimp with some warm bulgur wheat. The shrimp came out nicely spicy-sweet, the bean salad was light and summery, and might even be better the day after. There were no leftovers tonight, so I can't say for sure!
Quote of the Day: Weather means more when you have a garden. There's nothing like listening to a shower and thinking how it is soaking in around your green beans. ~ Marcelene Cox