White bean and summer vegetable salad
Discover a delightful blend of hearty white beans and fresh summer veggies in this vibrant, nutrient-packed salad. Perfect for a light and flavorful meal.
Ingredients:
- 1 ear of corn
- 1 shallot
- 1 tablespoon white wine vinegar
- 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
Instructions:
- Peel off the husk from the corn. Boil a pot of water, then cook the corn for 1-3 minutes until the kernels become brighter. Fresh corn doesn't need much cooking. Take out the corn from the water, let it cool down, and then cut the kernels off the cob into a large bowl.
- While the corn is cooking, finely chop the shallot. Put the minced shallot in a small bowl and mix with white wine vinegar using a spoon. Let it sit for about 10 minutes to mellow the shallot's flavor.
- Combine the white beans with the corn in the large bowl. Roll and slice the basil leaves and finely chop the chives, then add them to the bowl. Mix in the olive oil, lemon juice and zest, and hot sauce. Season with kosher salt and black pepper to your preference. Add the shallot and vinegar mixture. Stir all the ingredients together using a spatula or your hands. Allow the salad to sit for a few minutes before tasting it and adjust seasoning or add more olive oil according to your taste.
Summary:
- Calories: 1002 kcal
- Fat: 38 g
- Protein: 40 g
- Carbs: 139 g
- Potassium: 2421 mg
- Magnesium: 320 mg