Simple White Bean Salad

Name: Simple White Bean Salad
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 cup Sun-dried Tomatoes (1/3 cup sun-dried tomatoes, oil-packed, finely diced + 2 tablespoons of the oil from the jar); 1 clove Garlic (1 clove garlic, finely minced or grated on a microplane); 0 pieces Kosher Salt (kosher salt, see notes); 1 cup White Balsamic Vinegar (1/4 cup white balsamic vinegar, plus more to taste); 1 cup Extra Virgin Olive Oil (1/4 cup extra-virgin olive oil); 1 can Great Northern Bean (two 15-oz cans of small white beans, see notes, drained and rinsed); 2 pieces Corn (2 ears corns, shucked); 1 cup Zucchini (1 small zucchini, finely diced to yield 2 cups); 1 cup Red Onion (1/2 cup finely diced red onion); 3 cup Scallion (3 to 4 scallions, thinly sliced to yield 1 cup — up to 4); 1 piece Jalapeño (1 jalapeño, seeded and finely diced, optional) — optional; 1 cup Basil (fresh basil or parsley, finely chopped to yield 1/2 to 1 cup)

A simple, fresh salad of canned white beans, corn, and vegetables tossed in a tangy white balsamic vinaigrette made with sun-dried tomato oil.

30 minAmerican

Servings6

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Vegan
Gluten Free
Pescatarian

Ingredients

For 6 servings

Sun-dried Tomatoes1 cup · 1/3 cup sun-dried tomatoes, oil-packed, finely diced + 2 tablespoons of the oil from the jar
Garlic1 clove · 1 clove garlic, finely minced or grated on a microplane
Kosher Salt0 pieces · kosher salt, see notes
White Balsamic Vinegar1 cup · 1/4 cup white balsamic vinegar, plus more to taste
Extra Virgin Olive Oil1 cup · 1/4 cup extra-virgin olive oil
Great Northern Bean1 can · two 15-oz cans of small white beans, see notes, drained and rinsed
Corn2 pieces · 2 ears corns, shucked
Zucchini1 cup · 1 small zucchini, finely diced to yield 2 cups
Red Onion1 cup · 1/2 cup finely diced red onion
Scallion3 cup · 3 to 4 scallions, thinly sliced to yield 1 cup — up to 4
Jalapeño1 piece · 1 jalapeño, seeded and finely diced, optional · optional
Basil1 cup · fresh basil or parsley, finely chopped to yield 1/2 to 1 cup

Make it mine in the app

Steps

1In a large bowl, whisk together the sun-dried tomatoes, garlic, and vinegar with a pinch of salt. Add the olive oil and the 2 tablespoons of sun-dried tomato oil and whisk to combine.
2Add the drained and rinsed white beans and season with 2 teaspoons of kosher salt.
3Strip the kernels from the cob: Line a large, wide bowl with a kitchen towel. Use one hand to hold an ear of corn in place upright atop the kitchen towel, and with your other hand, use a chef’s knife to cut off two to three rows of kernels at a time by sliding the knife down the cob.
4Add the corn to the bowl along with the zucchini, red onion, scallions, and jalapeño, if using. Toss to combine. Taste and adjust with more salt and vinegar to taste. I consistently have been adding another tablespoon of vinegar and a pinch more salt, too.
5Add the fresh herbs, toss one last time, and serve immediately or pack into storage containers. Store in the fridge for up to 1 week.