White Bean And Shrimp Salad

• 1/2 pound white beans
• 1 teaspoon salt, plus more to taste
• 1 bay leaf
• 1 pound medium-size shrimp, shelled and cleaned
• 1/2 teaspoon cayenne pepper
• 1/4 cup fresh lemon juice
• 2 tablespoons olive oil
• 1 clove garlic, peeled and minced
• 1 white onion, peeled and minced
• 1/4 cup minced parsley
• 1 tomato, seeded and cut into 1/2-inch dice
• 1 teaspoon freshly ground pepper, plus more to taste

1. Cover the beans with cold water.
2. Set aside to soak overnight.
3. Drain, rinse under cold water and place in a heavy-bottomed pot.
4. Add 2 cups cold water, 1/2 teaspoon salt and the bay leaf.
5. Simmer until tender, about 1 1/2 hours.
6. Place the shrimp in a large nonstick skillet.
7. Add the cayenne and cook over medium-low heat until the shrimp is cooked through, about 5 minutes.
8. Set aside to cool.
9. Combine the lemon juice and olive oil in a large glass or ceramic bowl.
10. Add the garlic, onion and parsley.
11. Add the beans, shrimp and tomato.
12. Toss to combine.
13. Season to taste with the remaining 1/2 teaspoon of salt and the pepper.
14. Cover and refrigerate for at least 2 hours, and up to 6, before serving.

white beans, salt, bay leaf, shrimp, cayenne pepper, lemon juice, olive oil, clove garlic, white onion, parsley, tomato, freshly ground pepper

Taken from cooking.nytimes.com/recipes/3897 (may not work)