Southwestern Shrimp and Heirloom Bean Salad
Roasted Corn and Ancho Chili-Honey Vinaigrette

• 3 cups Jacob’s cattle gold beans, cooked soft yet firm
• 2 cups pebble beans, cooked through but not falling apart
• 3 cups Snow Cap beans, cooked through but not falling apart
• 3 each Roma tomatoes, seeded and diced
• 4 each tomatillos, cored and diced
• ½ large red onion, diced
• 2 cups corn kernels, frozen sweet
• ½ large red bell peppers, diced
• 2 Tbsp. ground ancho chile
• ½ each jalapeno chile, seeded and minced
• 1½ lbs. salad shrimp (size 26/30), cooked
• 1 cup olive oil
• 1/3 cup cider vinegar
• ¼ cup fresh lime juice
• 2 teaspoons Aleppo pepper powder• ¼ cup honey, or more to taste
• Kosher or sea salt and freshly ground black pepper

Combine all ingredients in a large bowl and gently toss to combine. Let the salsa sit for a
minimum of 1½ hours to let the flavors all meld together.
Serve immediately at room temperature or refrigerate to serve at a later date.