Shrimp Succotash Salad

So this is mostly ingredients from the Greensboro Farmer's Curb Market, but they are all seasonal and I did use two items from the CSA!  I made the Shrimp Succotash Salad from p 154 of Deep Run Roots by Vivian Howard, of Chef and the Farmer fame.  It starts with butterbeans that have been cooked according to the method for the Butterbean Burger recipe posted on the PBS website for A Chef's life (it's also on p 153 of DRR).  The rest of the ingredients are:

Salad:
1/2 lb large shrimp (21-25 count), peeled and deveined
1 1/2 cups Stewed Fresh Butterbeans, drained and rinsed of their cooking liquid - I used speckled butter beans from Smith Farms, they cook up brown rather than green)
1 cup fresh corn (I used bicolor from Rudd's Farm)
1/2 cup celery, small diced
1/2 cup picked parsley leaves (oops, just realized I forgot to put those in)
1/2 tsp salt
1 medium tomato, diced (I used a German Johnson from Smith Farms)

Dressing:
3 tbs extra-virgin olive oil (I used 2)
2 tablespoons minced red onion (yay, from the CSA!)
1 garlic clove, grated on a microplane  (also from the CSA)
1 tsp coriander seeds
1 tsp mustard seeds
1/8 tsp red chile flakes
3 tbs red wine vinegar
zest of 1 lemon
2 tbs lemon juice
1 tbs honey (could have been from the CSA, but it wasn't)
1/2 tsp hot sauce

Making the dressing:
In a small sauté pan, heat the olive oil over medium heat, add the onion and cook gentyly for 3 min.  The onion should not brown, only soften.  Stir in garlic, coriander seeds, mustard seeds and chile flakes. Toast for 45 seconds.  Remove from head and transfer to a small bowl.  Whisk in the remaining dressing ingredients and put it aside while you make the rest of the salad.

Making the salad:
Bring a large pot of heavily salted water to a boil.  Slice the shrimp in half lengthwise, and drop them into the boiling water and immediately turn off the head.  Stir the shrimp in the hot water for 30 sec, drain and put in the fridge to cool.

Stir together the butterbeans, shrimp, corn, celery, parsley and slat.  Pour the dressing over the top, stir to mix, and refrigerated, stirring occasionally, for at least 3 hours or, better still, overnight.  Just before serving, stir in the tomato.   Eat cold or at room temp.

A few pics:
Chopped red onion for the dressing:

Cooking the red onion:

Final product:

 Could have used the parsley just to make it a little prettier (as I said, those butterbeans aren't the prettiest when cooked), but it tasted good!  Overnight marinating really helps mellow out the garlic a bit!