Ingredients for New York Times Summer Bean Chilled Salad
- White Beans
- Corn
- Red Onion
- 1 medium red bell pepper, diced
- Extra Virgin Olive Oil
- Kalamata Olive
- 1 cup fresh basil leaves, chopped
- 2 tablespoons balsamic vinegar
- 1 tablespoon fresh lemon juice
- Garlic
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How to Make New York Times Summer Bean Chilled Salad
- Cook 1 cup of dried cannellini beans (or use 2 (15-ounce) cans of cannellini beans, rinsed and drained) according to package directions. Alternatively, you can use a mix of beans.
- Cook 1 cup of corn kernels (fresh or frozen).
- While beans and corn are cooking, finely dice ½ medium red onion and 1 medium red bell pepper.
- In a large bowl, combine the cooked beans, corn, red onion, and red bell pepper.
- Add ½ cup pitted Kalamata olives (halved).
- Whisk together ¼ cup extra virgin olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon salt, and ½ teaspoon black pepper in a small bowl.
- Pour the dressing over the bean mixture and toss gently to combine.
- Stir in 1 cup of fresh basil leaves, chopped.
- Cover and refrigerate for at least 2 hours to allow the flavors to meld. Serve chilled.
- Enjoy this refreshing salad as a side dish or a light meal! It tastes even better the next day!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
15g
Fat
17g
Carbs
8g
