Gigandes beans, named for their massive size, are a knockout ingredient in salads or pastas. Find them pre-cooked and marinated in the canned foods aisle or at the prepared foods bar at your grocery store. Plump and creamy, they’re marinated in a tangy vinaigrette that pairs deliciously with grilled shrimp.
2 ½ cups canned gigandes beans in vinaigrette
8 large shrimp, peeled and de-veined
Fine sea salt
Freshly ground black pepper
1 tablespoon extra virgin olive oil
1 large tomato, cut into ¼” dice
2 tablespoons celery heart, chopped
1 tablespoon fresh parsley, chopped
¼ teaspoon red pepper flakes
Recipe and photo courtesy of FoodMatch.
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