Salads are an excellent option to incorporate legumes to our table in summer. When the stews They are starting to get heavy, recipes like this warm bean salad with shrimp and ham They become a great alternative. So easy, too, to take anywhere...
If you get used to take a tupperware to work or you are enjoying your days at the beach and are looking for easy recipes that you can put in the refrigerator, take note of this salad. It is a very complete proposal since it includes legumes, animal protein and vegetables. With a piece of fruit or yogurt for dessert, you will be satisfied!
Preparing it is very simple and you can use vegetables that you need to give out to complement the main ingredients. In this case, I opted for some sautéed carrot and eggplant sticks, but you could add onion, pepper, green beans and many other vegetables. Try it warm or cold!
The recipe
- 1 jar of canned white beans
- Carrots 2
- ½ eggplant
- 180 g. of prawns
- 75.g. of ham cubes
- 2 boiled eggs
- Olive oil
- Sal Island
- Pepper
- Cayenne (optional)
- We peel both the carrot and the eggplant and we cut into sticks.
- We put a little oil in a frying pan and sauté until the eggplant is tender and golden. Once done, we remove them from the pan and set aside.
- In the same pan, now add the cayenne pepper and when the oil is hot we sauté the prawns until golden brown.
- Then, we add the ham, mix and remove from heat.
- Afterwards, we rinse under cold water and we drain the beans to distribute them into two bowls.
- Once done, We distribute half of the vegetables to each one of them. and the combination of shrimp with ham.
- We season, mix and we add a boiled egg in half or chopped to each of the bowls
- We enjoy the warm bean salad with shrimp and ham immediately or store it in a container in the refrigerator to enjoy it cold later.