Simple White Bean Salad
Published: November 4, 2024 | Total Time: 30 min
* recipe image may have been created by generative AI
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Ingredients
| 0.33 cup Sun-dried tomatoes, oil-packed, finely diced + 2 tbsp oil from jar |
| 1 clove Garlic, finely minced or grated |
| 1 tsp Salt |
| 0.25 cup White balsamic vinegar, plus more to taste |
| 0.25 cup Extra-virgin olive oil |
| 30 oz (two 15-oz cans) Small white beansdrained and rinsed |
| 2 ears Corn, kernels cut from cob |
| 1 small (yields 2 cups) Zucchini, finely diced |
| 0.5 cup Red onion, finely diced |
| 1 cup (3 to 4 scallions) Scallions, thinly sliced |
| 1 count Jalapeño, seeded and finely diced (optional) |
| 0.5 to 1 cup Fresh basil or parsley, finely chopped |
Directions
- In a large bowl, whisk together the finely diced sun-dried tomatoes, garlic, and white balsamic vinegar with a pinch of salt.
- Add the extra-virgin olive oil and 2 tablespoons of oil from the sun-dried tomato jar. Whisk until well combined.
- Add the drained and rinsed white beans to the bowl. Season with salt.
- Cut the kernels from the corn cobs: line a large, wide bowl with a kitchen towel to catch the kernels. Holding the corn upright with one hand, use a chef’s knife to cut down the cob, removing two to three rows of kernels at a time.
- Add the corn kernels, diced zucchini, red onion, scallions, and diced jalapeño (if using) to the bowl. Toss everything to combine.
- Taste and adjust the seasoning, adding more salt or vinegar as needed. If desired, add an extra tablespoon of vinegar and a pinch of salt.
- Add the fresh herbs, give it one final toss, and serve immediately. Alternatively, pack into storage containers and refrigerate for up to 1 week.
- Beans: Small white beans labeled as habichuelas blancas are ideal. They are smaller than Great Northern or Cannellini beans. Drain and rinse if using canned beans.
- Cheese Option: If desired, add 1/2 to 1 cup of small-diced Manchego or other cheese, though the salad is equally delicious without it.