Mayacoba bean salad with pesto and shrimp from Heirloom Beans: Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More from Rancho Gordo by Steve Sando and Vanessa Barrington

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Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • Agavegal on September 14, 2024

    pg 162

  • intrepidcook on July 13, 2021

    Substituted Mantequilla beans (from the 2nd quarter 2021 Rancho Gordo Bean Club shipment). I only had large shrimp rather than the medium shrimp called for in the recipe, so I cut the shrimp lengthwise before cooking.

  • Skamper on June 16, 2021

    This was delicious. I made a half batch with the following modifications: used slightly more beans than called for (2/3 c uncooked, made in IP), combo of basil & cilantro, added about a quarter cup of parmesan (didn't measure) to the pesto, and used maybe 3 T of sherry in the poaching liquid instead of white wine. Served on a bed of greens.

  • Lepa on September 14, 2019

    This is a good bean salad. The poaching method resulted in perfect shrimp. The pesto is a bit sharp tasting because it doesn't have any nuts or cheese and if I make this again I may add some.

  • ksg518 on August 03, 2016

    Great summer bean salad. I used Ayocote beans but any basic white bean would work. If served as soon as it's made, it will be a warm salad but I think it improved by sitting in the fridge overnight. The pesto is pretty basic (basil, olive oil and garlic - no cheese or nuts) but functions as a great dressing.

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