White Bean And Summer Vegetable Salad Recipe

Name: White Bean And Summer Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ear of corn; 1 shallot; 1 tablespoon white wine vinegar; 1/3 cup cherry tomatoes; 1/3 cup sun gold tomatoes; 2 cups cooked white beans; 3/4 cup packed basil leaves; 1/3 cup minced chives; 2-3 tablespoons olive oil; the juice and zest of 1 small lemon; 1/2 tablespoon hot sauce; kosher salt, freshly cracked black pepper

Servings: persons

1 ear of corn
1 shallot
1 tablespoon white wine vinegar
1/3 cup cherry tomatoes
1/3 cup sun gold tomatoes
2 cups cooked white beans
3/4 cup packed basil leaves
1/3 cup minced chives
2-3 tablespoons olive oil
the juice and zest of 1 small lemon
1/2 tablespoon hot sauce
kosher salt, freshly cracked black pepper

1
Shuck the corn. Bring a pot of water to a boil, and then cook the corn for 1-3 minutes, or just until the kernels brighten--fresh corn barely needs cooking. Remove the corn from the water and, when it's cool enough to handle, cut the kernels from the cob, and into a large bowl.
2
Meanwhile, mince the shallot. Move the minced shallot to a small bowl, along with the white wine vinegar. Use a spoon to toss the shallot with the vinegar, until the shallot is coated. (Let this sit about 10 minutes; the vinegar will soften the flavor of the shallot.)
3
Chiffonade the basil leaves, and mince the chives; add them to the large bowl, too. Add the olive oil, the lemon juice and zest, and the hot sauce. Add kosher salt and the black pepper to taste. Add the shallots and the vinegar. Use a spatuala (or your hands) to mix all the ingredients together. Wait a couple of minutes, and then give the salad a taste--add additional seasoning, or a splash more olive oil, according to your preferences.

646

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 ear of corn, 1 shallot, 1 tablespoon white wine vinegar, 1/3 cup cherry tomatoes, and more.

Yes, White Bean And Summer Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

White Bean And Summer Vegetable Salad

How did you like this recipe?

Frequently Asked Questions