Summer Orange Blossom Salad (Corn, Peas And Beans)

1. 1

   Rinse your cannellini beans well, drain and place in a large serving bowl.

2. 2

   Add to the bowl your peas and corn (if recently cooked, let them cool before adding).

3. 3

   Minced up your shallots, sun-dried tomatoes and pine nuts. Add them to the bowl too. Toss everything lightly and drizzle with EVOO.

4. 4

   Zest the lemon right into the bowl.

5. 5

   Squirt the lemon juice over, tasting after using 1/2 the lemon to see if it needs more - you want the right balance of acidity without being too tart. This is going to depend on the size and ripeness of your lemons.

6. 6

   You don't need a lot of orange blossom water. Really, just a small splash or two. If you're hesitant, measure out two teaspoons first, toss everything and then taste, adding more a teaspoon at a time.

7. 7

   Give everything a final toss, add salt and pepper to taste and keep chilled/covered until you're ready to eat it!

* Per serving · 4 servings · Values may vary.

No additional tips available.