Simple White Bean Salad
Published: November 4, 2024
Image info
Ingredients
Dressing
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
Main
30 oz (two 15-oz cans) Small white beans drained 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.