Marinated White Balsamic & Date Bean Salad

30 mins
Serves 1
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Directions

  1. 1Thinly slice the shallots and fresno chili peppers.
  2. 2Thinly slice the shallots and fresno chili peppers.
  3. 3Thinly slice the shallots and fresno chili peppers.
  4. 4Add shallots, peppers, white balsamic vinegar, maple syrup, and a generous pinch of salt to a small bowl. Cover and refrigerate to pickle.
  5. 5Add shallots, peppers, white balsamic vinegar, maple syrup, and a generous pinch of salt to a small bowl. Cover and refrigerate to pickle.
  6. 6Add shallots, peppers, white balsamic vinegar, maple syrup, and a generous pinch of salt to a small bowl. Cover and refrigerate to pickle.
  7. 7Heat a griddle over medium heat.
  8. 8Heat a griddle over medium heat.
  9. 9Heat a griddle over medium heat.
  10. 10Place 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.
  11. 11Place 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.
  12. 12Place 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.
  13. 13Drain and rinse the cannellini beans and chickpeas.
  14. 14Drain and rinse the cannellini beans and chickpeas.
  15. 15Drain and rinse the cannellini beans and chickpeas.
  16. 16Dice the fire-roasted red peppers.
  17. 17Dice the fire-roasted red peppers.
  18. 18Dice the fire-roasted red peppers.
  19. 19Cut the kernels from both the cooked and raw corn cobs.
  20. 20Cut the kernels from both the cooked and raw corn cobs.
  21. 21Cut the kernels from both the cooked and raw corn cobs.
  22. 22Add white beans, chickpeas, pickled shallots and fresno peppers, corn, roasted red pepper, sun-dried tomatoes, dates, cilantro, and mint to a large mixing bowl.
  23. 23Add white beans, chickpeas, pickled shallots and fresno peppers, corn, roasted red pepper, sun-dried tomatoes, dates, cilantro, and mint to a large mixing bowl.
  24. 24Add white beans, chickpeas, pickled shallots and fresno peppers, corn, roasted red pepper, sun-dried tomatoes, dates, cilantro, and mint to a large mixing bowl.
  25. 25For the dressing, grate one clove of garlic into a blender cup.
  26. 26For the dressing, grate one clove of garlic into a blender cup.
  27. 27For the dressing, grate one clove of garlic into a blender cup.
  28. 28Zest one lemon into the blender cup.
  29. 29Zest one lemon into the blender cup.
  30. 30Zest one lemon into the blender cup.
  31. 31Squeeze the juice of one lemon into the blender cup.
  32. 32Squeeze the juice of one lemon into the blender cup.
  33. 33Squeeze the juice of one lemon into the blender cup.
  34. 34Add 2 tsp of dijon mustard to the blender cup.
  35. 35Add 2 tsp of dijon mustard to the blender cup.
  36. 36Add 2 tsp of dijon mustard to the blender cup.
  37. 37Add the white portion of the scallions, 4 medjool dates, and 2 tbsp of white balsamic vinegar to the blender cup.
  38. 38Add the white portion of the scallions, 4 medjool dates, and 2 tbsp of white balsamic vinegar to the blender cup.
  39. 39Add the white portion of the scallions, 4 medjool dates, and 2 tbsp of white balsamic vinegar to the blender cup.
  40. 40Add 1/4 cup of extra virgin olive oil and 2 ice cubes to the blender cup.
  41. 41Add 1/4 cup of extra virgin olive oil and 2 ice cubes to the blender cup.
  42. 42Add 1/4 cup of extra virgin olive oil and 2 ice cubes to the blender cup.
  43. 43Blend until smooth.
  44. 44Blend until smooth.
  45. 45Blend until smooth.
  46. 46Add the remaining scallions and 1/4 cup of parsley and pulse a few times to evenly mince.
  47. 47Add the remaining scallions and 1/4 cup of parsley and pulse a few times to evenly mince.
  48. 48Add the remaining scallions and 1/4 cup of parsley and pulse a few times to evenly mince.
  49. 49Pour the dressing over the salad and toss to combine.
  50. 50Pour the dressing over the salad and toss to combine.
  51. 51Pour the dressing over the salad and toss to combine.
  52. 52Cover and refrigerate for at least 30 minutes. Toss again and adjust seasoning before serving.
  53. 53Cover and refrigerate for at least 30 minutes. Toss again and adjust seasoning before serving.
  54. 54Cover and refrigerate for at least 30 minutes. Toss again and adjust seasoning before serving.

Ingredients

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

Equipment

bowlgriddletongsknifecutting boardblendergraterlemon squeezer

Tips

  • The longer the bean salad sits to marinate, the more flavor the beans will absorb.