Simple White Bean Salad
Ingredients
The dressing
-
⅓
cup
sun-dried tomatoes, oil-packed, finely diced
-
2
tablespoons
oil from the jar of sun-dried tomatoes
-
1
clove
garlic, finely minced
-
¼
cup
white balsamic vinegar
-
¼
cup
extra-virgin olive oil
-
kosher salt
to taste
The salad
-
2
cans
small white beans, drained and rinsed
-
2
ears
corn, shucked
-
1
small
zucchini, finely diced
-
½
cup
finely diced red onion
-
3 to 4
pieces
scallions, thinly sliced
-
1
optional
jalapeño, seeded and finely diced
-
½ to 1
cup
fresh basil or parsley, finely chopped
Instructions
- Whisk together the sun-dried tomatoes, garlic, vinegar, and a pinch of salt in a large bowl.
- Add the olive oil and the sun-dried tomato oil, whisking to combine.
- Add the drained and rinsed white beans and season with kosher salt.
- Remove the kernels from the corn cobs and add them to the bowl.
- Add the diced zucchini, red onion, scallions, and jalapeño if using, then toss to combine.
- Taste and adjust seasoning with more salt and vinegar as needed.
- Add the fresh herbs and toss again.
- Serve immediately or store in containers in the fridge for up to a week.
Nutrition Facts (estimated)
Servings
6 to 7 cups
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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