Marinated White Balsamic & Date Bean Salad

Name: Marinated White Balsamic & Date Bean Salad
Ingredients: 2 shallots, thinly sliced; 2 fresno chili peppers, thinly sliced; 1 pinch Kosher salt; 5 tbsp white balsamic vinegar; 2 tsp maple syrup; 2 ears of corn, husks removed; 1 15 oz can cannellini beans, drained and rinsed; 1 15 oz can chickpeas, drained and rinsed; 0.5 cup fire roasted red peppers from a jar, drained and diced; 0.33 cup julienned sun-dried tomatoes jarred in oil, drained; 4 medjool dates, pitted and diced; 0.5 cup parsley or cilantro leaves, minced; 8 leaves mint leaves, torn; 2 scallions, roughly chopped with whites and green portions separated; 4 medjool dates, pits removed; 2 tsp dijon mustard; 1 clove garlic, grated; 0.25 cup extra virgin olive oil; 1 lemon; 2 ice cubes; 0.25 cup parsley or cilantro leaves

Serves 1

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Marinated White Balsamic & Date Bean Salad

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Serves 1

Directions

1Slice the shallots and fresno chili peppers thinly.
2Combine the shallots, peppers, white balsamic vinegar, maple syrup, and a generous pinch of salt in a small bowl, then cover and refrigerate to pickle.
3Heat a griddle over medium heat and grill one ear of corn for 10-12 minutes, turning occasionally until charred on all sides; remove and let cool.
4Drain and rinse the cannellini beans and chickpeas.
5Dice the fire-roasted red peppers.
6Cut the kernels from both the cooked and raw corn cobs.
7To a large mixing bowl, add the white beans, chickpeas, drained pickled shallots and fresno peppers, corn, roasted red pepper, sun-dried tomatoes, diced dates, minced cilantro, and torn mint.
8For the dressing, grate one clove of garlic into a blender cup.
9Zest and juice one lemon into the blender cup.
10Add the white portion of the scallions, pitted dates, Dijon mustard, extra virgin olive oil, white balsamic vinegar, ice cubes, and 1/2 teaspoon of salt to the blender cup and blend until smooth.
11Add the remaining scallions and parsley to the dressing and pulse a few times to evenly mince.
12Pour the dressing over the bean salad ingredients.
13Toss to combine all ingredients, then cover and refrigerate for at least 30 minutes.
14Toss the salad again and adjust seasoning before serving.

Ingredients

2 shallots, thinly sliced
2 fresno chili peppers, thinly sliced
1 pinch Kosher salt
5 tbsp white balsamic vinegar
2 tsp maple syrup
2 ears of corn, husks removed
1 15 oz can cannellini beans, drained and rinsed
1 15 oz can chickpeas, drained and rinsed
0.5 cup fire roasted red peppers from a jar, drained and diced
0.33 cup julienned sun-dried tomatoes jarred in oil, drained
4 medjool dates, pitted and diced
0.5 cup parsley or cilantro leaves, minced
8 leaves mint leaves, torn
2 scallions, roughly chopped with whites and green portions separated
4 medjool dates, pits removed
2 tsp dijon mustard
1 clove garlic, grated
0.25 cup extra virgin olive oil
1 lemon
2 ice cubes
0.25 cup parsley or cilantro leaves

Equipment

bowlknifecutting boardgriddletongsblender cup

Tips

The longer the beans marinate, the more flavor they will soak up.
This bean salad can help lower cholesterol.
Adjust seasoning after marinating.
Serve with mini vegetables, pita, or sourdough bread.

Marinated White Balsamic & Date Bean Salad

Serves 1

instagram.com

Marinated White Balsamic & Date Bean Salad

instagram.com

Serves 1

Directions

1Slice the shallots and fresno chili peppers thinly.
2Combine the shallots, peppers, white balsamic vinegar, maple syrup, and a generous pinch of salt in a small bowl, then cover and refrigerate to pickle.
3Heat a griddle over medium heat and grill one ear of corn for 10-12 minutes, turning occasionally until charred on all sides; remove and let cool.
4Drain and rinse the cannellini beans and chickpeas.
5Dice the fire-roasted red peppers.
6Cut the kernels from both the cooked and raw corn cobs.
7To a large mixing bowl, add the white beans, chickpeas, drained pickled shallots and fresno peppers, corn, roasted red pepper, sun-dried tomatoes, diced dates, minced cilantro, and torn mint.
8For the dressing, grate one clove of garlic into a blender cup.
9Zest and juice one lemon into the blender cup.
10Add the white portion of the scallions, pitted dates, Dijon mustard, extra virgin olive oil, white balsamic vinegar, ice cubes, and 1/2 teaspoon of salt to the blender cup and blend until smooth.
11Add the remaining scallions and parsley to the dressing and pulse a few times to evenly mince.
12Pour the dressing over the bean salad ingredients.
13Toss to combine all ingredients, then cover and refrigerate for at least 30 minutes.
14Toss the salad again and adjust seasoning before serving.