Description
A refreshing and flavor-packed white bean salad brimming with summer’s finest produce, including zucchini, corn, and cherry tomatoes, all tossed in a zesty lemon-garlic dressing.
Ingredients
- 2 small zucchinis
- 1 ear corn
- 14 ounce white beans (cannellini), drained
- 7 ounce cherry tomatoes, quartered
- 3 celery stalks, finely sliced
- 12 large green pitted olives, chopped
- 2 tablespoon lemon juice
- 1 garlic clove, grated finely
- 1/2 ounce fresh basil, leaves only
- 3 tablespoon olive oil
- Salt & pepper, to taste
Instructions
1. Begin by slicing the zucchinis into thin rounds and grilling or pan-searing them until they’re lightly charred and tender. Grill the corn on the cob and then slice the kernels off the cob.
2. In a large bowl, combine the drained white beans, quartered cherry tomatoes, finely sliced celery, chopped olives, grilled zucchini, and corn kernels. Toss gently to ensure all the ingredients are evenly distributed.
3. In a small bowl, whisk together the lemon juice, lemon zest, grated garlic, chopped fresh basil, olive oil, and a sprinkle of salt and pepper.
4. Pour the dressing over the salad and gently toss to coat the ingredients evenly. Serve chilled or at room temperature.
Notes
This salad is versatile; feel free to swap out zucchini for other summer veggies or add crumbled feta cheese or diced avocado instead.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg