Honey Mustard Grilled Corn and Peach Dense Bean Salad

Serves 1
tiktok.com

Directions

  1. 1Pour Dijon mustard into a mixing bowl.
  2. 2Pour Dijon mustard into a mixing bowl.
  3. 3Pour Dijon mustard into a mixing bowl.
  4. 4Add honey to the bowl.
  5. 5Add honey to the bowl.
  6. 6Add honey to the bowl.
  7. 7Add salt, pepper, red pepper flakes, and lemon juice to the bowl.
  8. 8Add salt, pepper, red pepper flakes, and lemon juice to the bowl.
  9. 9Add salt, pepper, red pepper flakes, and lemon juice to the bowl.
  10. 10Grate garlic into the bowl.
  11. 11Grate garlic into the bowl.
  12. 12Grate garlic into the bowl.
  13. 13Add olive oil to the bowl.
  14. 14Add olive oil to the bowl.
  15. 15Add olive oil to the bowl.
  16. 16Whisk all the ingredients together to create the marinade.
  17. 17Whisk all the ingredients together to create the marinade.
  18. 18Whisk all the ingredients together to create the marinade.
  19. 19Add chicken thighs to the marinade and mix well to coat.
  20. 20Add chicken thighs to the marinade and mix well to coat.
  21. 21Add chicken thighs to the marinade and mix well to coat.
  22. 22Shuck the ears of corn.
  23. 23Shuck the ears of corn.
  24. 24Shuck the ears of corn.
  25. 25Place the marinated chicken thighs on the grill.
  26. 26Place the marinated chicken thighs on the grill.
  27. 27Place the marinated chicken thighs on the grill.
  28. 28Grill the chicken thighs until cooked through and slightly charred.
  29. 29Grill the chicken thighs until cooked through and slightly charred.
  30. 30Grill the chicken thighs until cooked through and slightly charred.
  31. 31Place the shucked corn on the grill alongside the chicken and grill until cooked.
  32. 32Place the shucked corn on the grill alongside the chicken and grill until cooked.
  33. 33Place the shucked corn on the grill alongside the chicken and grill until cooked.
  34. 34Remove the stem from the Dino kale.
  35. 35Remove the stem from the Dino kale.
  36. 36Remove the stem from the Dino kale.
  37. 37Finely chop the Dino kale.
  38. 38Finely chop the Dino kale.
  39. 39Finely chop the Dino kale.
  40. 40Add the chopped kale to a large wooden serving bowl.
  41. 41Add the chopped kale to a large wooden serving bowl.
  42. 42Add the chopped kale to a large wooden serving bowl.
  43. 43Halve the cherry tomatoes.
  44. 44Halve the cherry tomatoes.
  45. 45Halve the cherry tomatoes.
  46. 46Add the halved cherry tomatoes to the bowl with the kale.
  47. 47Add the halved cherry tomatoes to the bowl with the kale.
  48. 48Add the halved cherry tomatoes to the bowl with the kale.
  49. 49Finely chop the red onion.
  50. 50Finely chop the red onion.
  51. 51Finely chop the red onion.
  52. 52Add the chopped red onion to the bowl.
  53. 53Add the chopped red onion to the bowl.
  54. 54Add the chopped red onion to the bowl.
  55. 55Open and rinse one can of organic butter beans and one can of garbanzo beans.
  56. 56Open and rinse one can of organic butter beans and one can of garbanzo beans.
  57. 57Open and rinse one can of organic butter beans and one can of garbanzo beans.
  58. 58Add the rinsed butter beans and garbanzo beans to the bowl.
  59. 59Add the rinsed butter beans and garbanzo beans to the bowl.
  60. 60Add the rinsed butter beans and garbanzo beans to the bowl.
  61. 61Halve the peaches and remove the pits.
  62. 62Halve the peaches and remove the pits.
  63. 63Halve the peaches and remove the pits.
  64. 64Roughly chop the peaches into bite-sized pieces.
  65. 65Roughly chop the peaches into bite-sized pieces.
  66. 66Roughly chop the peaches into bite-sized pieces.
  67. 67Add the chopped peaches to the bowl.
  68. 68Add the chopped peaches to the bowl.
  69. 69Add the chopped peaches to the bowl.
  70. 70Cut the corn kernels off the cobs.
  71. 71Cut the corn kernels off the cobs.
  72. 72Cut the corn kernels off the cobs.
  73. 73Add the corn kernels to the bowl.
  74. 74Add the corn kernels to the bowl.
  75. 75Add the corn kernels to the bowl.
  76. 76Chop the grilled chicken thighs into bite-sized pieces.
  77. 77Chop the grilled chicken thighs into bite-sized pieces.
  78. 78Chop the grilled chicken thighs into bite-sized pieces.
  79. 79Add the chopped chicken to the bowl.
  80. 80Add the chopped chicken to the bowl.
  81. 81Add the chopped chicken to the bowl.
  82. 82Crumble feta cheese over the salad ingredients in the bowl.
  83. 83Crumble feta cheese over the salad ingredients in the bowl.
  84. 84Crumble feta cheese over the salad ingredients in the bowl.
  85. 85Prepare the dressing by combining Dijon mustard, honey, red pepper flakes, salt, and olive oil in a glass.
  86. 86Prepare the dressing by combining Dijon mustard, honey, red pepper flakes, salt, and olive oil in a glass.
  87. 87Prepare the dressing by combining Dijon mustard, honey, red pepper flakes, salt, and olive oil in a glass.
  88. 88Use a milk frother to mix the dressing until creamy.
  89. 89Use a milk frother to mix the dressing until creamy.
  90. 90Use a milk frother to mix the dressing until creamy.
  91. 91Pour the dressing over the salad ingredients in the bowl.
  92. 92Pour the dressing over the salad ingredients in the bowl.
  93. 93Pour the dressing over the salad ingredients in the bowl.
  94. 94Toss all the ingredients together in the bowl until everything is evenly coated and mixed.
  95. 95Toss all the ingredients together in the bowl until everything is evenly coated and mixed.
  96. 96Toss all the ingredients together in the bowl until everything is evenly coated and mixed.
  97. 97Serve the salad onto plates.
  98. 98Serve the salad onto plates.
  99. 99Serve the salad onto plates.

Ingredients

  • 0.25 cup Dijon Mustard
  • 0.25 cup Dijon Mustard
  • 0.25 cup Dijon Mustard
  • 0.25 cup honey
  • 0.25 cup honey
  • 0.25 cup honey
  • 0.25 cup lemon juice
  • 0.25 cup lemon juice
  • 0.25 cup lemon juice
  • 1 tablespoon red pepper flakes
  • 1 tablespoon red pepper flakes
  • 1 tablespoon red pepper flakes
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 tablespoon black pepper
  • 1 tablespoon black pepper
  • 3 cloves garlic
  • 3 cloves garlic
  • 3 cloves garlic
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 2 pounds chicken thighs
  • 2 pounds chicken thighs
  • 2 pounds chicken thighs
  • 3 ears of corn
  • 3 ears of corn
  • 3 ears of corn
  • 1 head Dino kale
  • 1 head Dino kale
  • 1 head Dino kale
  • 1 pint cherry tomatoes
  • 1 pint cherry tomatoes
  • 1 pint cherry tomatoes
  • 0.25 cup red onion
  • 0.25 cup red onion
  • 0.25 cup red onion
  • 1 can butter beans
  • 1 can butter beans
  • 1 can butter beans
  • 1 can garbanzo beans
  • 1 can garbanzo beans
  • 1 can garbanzo beans
  • 3 peaches
  • 3 peaches
  • 3 peaches
  • 1 block feta
  • 1 block feta
  • 1 block feta

Equipment

large bowlwhiskcutting boardknifegrilltongscolandermilk frotherserving bowlserving spoons

Tips

  • Use a milk frother to get the dressing extra creamy.
  • This salad holds up well in the fridge, making it perfect for meal prepping.
  • Full recipe is available on Substack for more details and good stuff