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1
To make the beans, heat the olive oil in a large saucepan over medium heat.
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2
Add the onion and cook until soft, about 5 minutes.
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3
Add the beans and water and bring to a boil.
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4
Reduce heat so the liquid simmers and cook until the beans are tender, about 1 hour.
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5
Drain and season with the salt and pepper to taste.
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6
Meanwhile, place the chili in a saucepan and cover with water.
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7
Simmer until the chili is soft, about 5 minutes.
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8
Stem and seed the chili.
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9
Cut into small dice and set aside.
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10
To make the dressing, whisk together the garlic, lime juice, olive oil, salt and pepper.
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11
Set aside.
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12
To make the shrimp, heat a small skillet over medium heat.
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13
Add sesame seeds and shake pan until seeds are toasted, about 20 seconds.
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14
Place in a bowl.
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15
Place cumin seeds in the skillet and toast for about 15 seconds.
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16
Place in a spice grinder and pulse until cracked but not ground.
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17
Stir together sesame and cumin seeds and 1/2 teaspoon salt.
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18
Preheat broiler.
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19
Spray a baking sheet with the olive oil.
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20
One at a time, dip the shrimp into the egg whites and then coat with the sesame seed mixture.
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21
Place on the prepared baking sheet.
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22
Broil the shrimp until cooked through and nicely browned, about 3 minutes per side.
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23
Season with additional salt and squeeze the lime juice over the shrimp.
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24
Place the warm beans in a large bowl.
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25
Stir in the chili and toss with the vinaigrette.
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26
Season with additional salt if needed.
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27
Divide the salad among 4 plates and top with shrimp.
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28
Garnish with the cilantro and serve.
