Simple White Bean Salad
Description
The original recipe calls for diced Manchego cheese, but I find I like it just as much without any cheese. If you like the idea of cheese here, however, add 1/2 to 1 cup of small-diced cubes of Manchego or other cheese.
Ingreadient :
- 1/3 cup sun-dried tomatoes, oil-packed, finely diced + 2 tablespoons of the oil from the jar
- 1 clove garlic, finely minced or grated on a microplane
- kosher salt, see notes
- 1/4 cup white balsamic vinegar, plus more to taste
- 1/4 cup extra-virgin olive oil
- two 15-oz cans of small white beans, see notes, drained and rinsed
- 2 ears corns, shucked
- 1 small zucchini, finely diced to yield 2 cups
- 1/2 cup finely diced red onion
- 3 to 4 scallions, thinly sliced to yield 1 cup
- 1 jalapeño, seeded and finely diced, optional
- fresh basil or parsley, finely chopped to yield 1/2 to 1 cup
Direction :
- In a large bowl, whisk together the sun-dried tomatoes, garlic, and vinegar with a pinch of salt. Add the olive oil and the 2 tablespoons of sun-dried tomato oil and whisk to combine.
- Add the drained and rinsed white beans and season with 2 teaspoons of kosher salt.
- Strip the kernels from the cob: Line a large, wide bowl with a kitchen towel. Use one hand to hold an ear of corn in place upright atop the kitchen towel, and with your other hand, use a chef’s knife to cut off two to three rows of kernels at a time by sliding the knife down the cob.
- Add the corn to the bowl along with the zucchini, red onion, scallions, and jalapeño, if using. Toss to combine. Taste and adjust with more salt and vinegar to taste. I consistently have been adding another tablespoon of vinegar and a pinch more salt, too.
- Add the fresh herbs, toss one last time, and serve immediately or pack into storage containers. Store in the fridge for up to 1 week.
