# Marinated White Balsamic & Date Bean Salad

This is a versatile and nutritious marinated bean salad with a creamy white balsamic date dressing, perfect for meal prepping and adding fiber, protein, and iron to your diet.

- Category: Salad
- Language: en

## 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

## Instructions

1. Slice the shallots and fresno chili peppers thinly.
2. Combine the shallots, peppers, white balsamic vinegar, maple syrup, and a generous pinch of salt in a small bowl, then cover and refrigerate to pickle.
3. Heat 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.
4. Drain and rinse the cannellini beans and chickpeas.
5. Dice the fire-roasted red peppers.
6. Cut the kernels from both the cooked and raw corn cobs.
7. To 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.
8. For the dressing, grate one clove of garlic into a blender cup.
9. Zest and juice one lemon into the blender cup.
10. Add 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.
11. Add the remaining scallions and parsley to the dressing and pulse a few times to evenly mince.
12. Pour the dressing over the bean salad ingredients.
13. Toss to combine all ingredients, then cover and refrigerate for at least 30 minutes.
14. Toss the salad again and adjust seasoning before serving.

## Equipment

- bowl
- knife
- cutting board
- griddle
- tongs
- blender 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.

## Source

- Original video: https://www.instagram.com/reel/DNePO0HPMye/?igsh=MXUxdWVleWh4c3g1eg==
- Recipe page: https://www.cliprecipe.com/recipe/7c027a80-09d6-4070-92c1-65ff2552a933
- Extracted: 2025-08-24

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt