# Marinated White Balsamic & Date Bean Salad

This marinated bean salad uses beans as its base, offering an affordable and nutritious way to add fiber, protein, and iron to any meal or snack.

- Total time: 30 min
- Cuisine: American
- Category: Salad
- Language: en

## 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

## Instructions

1. Thinly slice the shallots and fresno chili peppers.
2. Add shallots, peppers, white balsamic vinegar, maple syrup, and a generous pinch of salt to a small bowl. Cover and refrigerate to pickle.
3. Heat a griddle over medium heat.
4. Place 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.
5. Drain and rinse the cannellini beans and chickpeas.
6. Dice the fire-roasted red peppers.
7. Cut the kernels from both the cooked and raw corn cobs.
8. Add white beans, chickpeas, pickled shallots and fresno peppers, corn, roasted red pepper, sun-dried tomatoes, dates, cilantro, and mint to a large mixing bowl.
9. For the dressing, grate one clove of garlic into a blender cup.
10. Zest one lemon into the blender cup.
11. Squeeze the juice of one lemon into the blender cup.
12. Add 2 tsp of dijon mustard to the blender cup.
13. Add the white portion of the scallions, 4 medjool dates, and 2 tbsp of white balsamic vinegar to the blender cup.
14. Add 1/4 cup of extra virgin olive oil and 2 ice cubes to the blender cup.
15. Blend until smooth.
16. Add the remaining scallions and 1/4 cup of parsley and pulse a few times to evenly mince.
17. Pour the dressing over the salad and toss to combine.
18. Cover and refrigerate for at least 30 minutes. Toss again and adjust seasoning before serving.

## Equipment

- bowl
- griddle
- tongs
- knife
- cutting board
- blender
- grater
- lemon squeezer

## Tips

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

## Source

- Original video: https://www.facebook.com/share/r/1BC5AR798g/
- Recipe page: https://www.cliprecipe.com/recipe/c0bea6cc-9ac1-42a1-863a-cec4b7dc5bc9
- Extracted: 2025-08-23

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