Directions
- 1Thinly slice the shallots and fresno chili peppers.
- 2Add shallots, peppers, white balsamic vinegar, maple syrup, and a generous pinch of salt to a small bowl. Cover and refrigerate to pickle.
- 3Heat a griddle over medium heat.
- 4Place one ear of corn on the pan to grill for 10-12 minutes, turning occasionally with tongs until charred on all sides. Remove and cool.
- 5Drain and rinse the cannellini beans and chickpeas.
- 6Dice the fire-roasted red peppers.
- 7Cut the kernels from both the cooked and raw corn cobs.
- 8Add white beans, chickpeas, pickled shallots and fresno peppers, corn, roasted red pepper, sun-dried tomatoes, dates, cilantro, and mint to a large mixing bowl.
- 9For the dressing, grate one clove of garlic into a blender cup.
- 10Zest one lemon into the blender cup.
- 11Squeeze the juice of one lemon into the blender cup.
- 12Add 2 tsp of dijon mustard to the blender cup.
- 13Add the white portion of the scallions, 4 medjool dates, and 2 tbsp of white balsamic vinegar to the blender cup.
- 14Add 1/4 cup of extra virgin olive oil and 2 ice cubes to the blender cup.
- 15Blend until smooth.
- 16Add the remaining scallions and 1/4 cup of parsley and pulse a few times to evenly mince.
- 17Pour the dressing over the salad and toss to combine.
- 18Cover and refrigerate for at least 30 minutes. Toss again and adjust seasoning before serving.
Ingredients
- 2 shallots, thinly sliced
- 2 fresno chili peppers, thinly sliced
- Kosher salt
- 3 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 (optional)
- 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
- 2 tbsp white balsamic vinegar
- 1 lemon
- 2 ice cubes
- 0.25 cup parsley or cilantro leaves
- olive oil
Equipment
bowlgriddletongsknifecutting boardblendergraterlemon squeezer
Tips
- The longer the bean salad sits to marinate, the more flavor the beans will absorb.
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