White Bean and Summer Vegetable Salad

By • July 22, 2013 2 Comments

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Author Notes: This salad is best made in the full flush of summer, when market produce is at its very best. Feel free to add extra vegetables, like grill-roasty zucchini or eggplant, or your favorite combination of fresh herbs. This salad is a great accompaniment to nearly any protein, but it's also a winning picnic addition (or throughly delicious office lunch) all on its own--the flavor only improves after a few hours. You can also pile it onto toast, along with fresh mozzarella. Cristina Sciarra


Serves 4-6

  • 1 ear of corn
  • 1 shallot
  • 1 tablespoon white wine vinegar
  • 1/3 cup cherry tomatoes
  • 1/3 cup sun gold tomatoes
  • 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
  1. Shuck the corn. Bring a pot of water to a boil, and then cook the corn for 1-3 minutes, or just until the kernels brighten--fresh corn barely needs cooking. Remove the corn from the water and, when it's cool enough to handle, cut the kernels from the cob, and into a large bowl.
  2. Meanwhile, mince the shallot. Move the minced shallot to a small bowl, along with the white wine vinegar. Use a spoon to toss the shallot with the vinegar, until the shallot is coated. (Let this sit about 10 minutes; the vinegar will soften the flavor of the shallot.)
  3. Chiffonade the basil leaves, and mince the chives; add them to the large bowl, too. Add the olive oil, the lemon juice and zest, and the hot sauce. Add kosher salt and the black pepper to taste. Add the shallots and the vinegar. Use a spatuala (or your hands) to mix all the ingredients together. Wait a couple of minutes, and then give the salad a taste--add additional seasoning, or a splash more olive oil, according to your preferences.

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