Good Lifestyle

Not only is the classic success is a beloved southern tradition, but if you prepare a party evening, it can also be a colorful feast for the eyes. Moreover, when it's just right, nutritionally, it can betype of Perfect food.

This is the kind of success that Churchill Executive Chief Downs, David Danielson, served with this contemporary (and beautiful) salad. While sucking dishes have become with meat, theshrimp In this sucking salad provides protein in another and dare to say that we say more fresh. And although this recipe calls butter beans, there is nothing butter about it ... but it does not make it less rich or delicious.

Take note: The corn cut away from the headdress seems perfect perfect, but if you take a slight shortcut by going with canned corn, we will not judge. Just be sure to rinse corn underwater and let it flow to wash some ofThe added salt that usually accompanies canned vegetables.

Serves 6

You will need

1 book little shrimp
3 Cups of Recycled Butter Butter Beans
2 cup fresh corn cups from COBB
1 cup of celery, small diced
2/3 cup of Italian parsley leaves picked
1 teaspoon salt
2 tomatoes, medium dice

How to do it

1. Bring a strongly salty water saucepan to a boil.
2. Remove shrimp in boiling water and turn off the heat.
3. Cook the shrimp for 30 seconds after turning off the heat and remove and cool quickly.
4. You want shrimp to be barely cooked through.
5. In a medium bowl, combine all ingredients excluding tomatoes and refrigerate 5-6 hours or night.
6. Add last minute tomatoes and serve icy or ambient temperature.

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