Honey Mustard Grilled Corn and Peach Dense Bean Salad
Serves 1
Directions
- 1Pour Dijon mustard into a mixing bowl.
- 2Add honey to the bowl.
- 3Add salt, pepper, red pepper flakes, and lemon juice to the bowl.
- 4Grate garlic into the bowl.
- 5Add olive oil to the bowl.
- 6Whisk all the ingredients together to create the marinade.
- 7Add chicken thighs to the marinade and mix well to coat.
- 8Shuck the ears of corn.
- 9Place the marinated chicken thighs on the grill.
- 10Grill the chicken thighs until cooked through and slightly charred.
- 11Place the shucked corn on the grill alongside the chicken and grill until cooked.
- 12Remove the stem from the Dino kale.
- 13Finely chop the Dino kale.
- 14Add the chopped kale to a large wooden serving bowl.
- 15Halve the cherry tomatoes.
- 16Add the halved cherry tomatoes to the bowl with the kale.
- 17Finely chop the red onion.
- 18Add the chopped red onion to the bowl.
- 19Open and rinse one can of organic butter beans and one can of garbanzo beans.
- 20Add the rinsed butter beans and garbanzo beans to the bowl.
- 21Halve the peaches and remove the pits.
- 22Roughly chop the peaches into bite-sized pieces.
- 23Add the chopped peaches to the bowl.
- 24Cut the corn kernels off the cobs.
- 25Add the corn kernels to the bowl.
- 26Chop the grilled chicken thighs into bite-sized pieces.
- 27Add the chopped chicken to the bowl.
- 28Crumble feta cheese over the salad ingredients in the bowl.
- 29Prepare the dressing by combining Dijon mustard, honey, red pepper flakes, salt, and olive oil in a glass.
- 30Use a milk frother to mix the dressing until creamy.
- 31Pour the dressing over the salad ingredients in the bowl.
- 32Toss all the ingredients together in the bowl until everything is evenly coated and mixed.
- 33Serve the salad onto plates.
Ingredients
- 0.25 cup Dijon Mustard
- 0.25 cup honey
- 0.25 cup lemon juice
- 1 tablespoon red pepper flakes
- 1 tablespoon salt
- 1 tablespoon black pepper
- 3 cloves garlic
- 0.25 cup olive oil
- 2 pounds chicken thighs
- 3 ears of corn
- 1 head Dino kale
- 1 pint cherry tomatoes
- 0.25 cup red onion
- 1 can butter beans
- 1 can garbanzo beans
- 3 peaches
- 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
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