Ingredients for White Bean And Corn Salad
- Small White Beans
- Onion
- Celery Ribs
- Garlic Clove
- 1 cup chopped yellow squash
- 1/2 cup chopped red bell pepper
- Ear Of Corn
- Fresh Basil
- 2 tablespoons rice wine vinegar
- Extra Virgin Olive Oil
- Salt and freshly ground black pepper to taste
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How to Make White Bean And Corn Salad
- Drain and rinse 1 (15-ounce) can of cannellini beans.
- Place the drained beans in a large mixing bowl and set aside.
- Heat 1 tablespoon of extra virgin olive oil in a medium sauté pan over medium heat.
- Add 1/2 cup chopped yellow onion and 2 cloves minced garlic to the pan.
- Sauté, stirring frequently, until the onions are golden brown and translucent (about 5 minutes).
- Add 1/2 cup chopped celery and 1 cup chopped yellow squash to the pan.
- Continue sautéing, stirring frequently, for 5-8 minutes, until the squash is softened and lightly browned.
- Remove from heat and set aside to cool completely.
- Add 1/2 cup chopped red bell pepper, 2 cups cooked corn kernels (from about 2 ears of corn), and 1/4 cup chopped fresh basil to the beans in the bowl.
- Once the cooked vegetables are completely cool, add them to the bowl with the beans, corn, and pepper.
- Mix all ingredients well.
- Add 2 tablespoons extra virgin olive oil and 2 tablespoons rice wine vinegar.
- Mix well to coat all the vegetables evenly.
- Season generously with salt and freshly ground black pepper to taste.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
22g
Fat
5g
Carbs
11g
