Southwestern Shrimp and Heirloom Bean SaladRoasted 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 aminimum of 1½ hours to let the flavors all meld together.Serve immediately at room temperature or refrigerate to serve at a later date.