Simple White Bean Salad
Ingredients
1/3 cup sun-dried tomatoes, oil-packed, finely diced + 2 tablespoons of the oil from the jar
1 clove garlic, finely minced or grated finely
kosher salt
1/4 cup white balsamic vinegar, plus more to taste
1/4 cup extra-virgin olive oil
3 cups of cooked small white beans OR two 15-oz cans of small white beans, drained and rinsed
2 ears corns, shucked
1 small zucchini, finely diced to yield 2 cups
1/2 cup finely diced red onion
3 to 4 scallions, thinly sliced to yield 1 cup
1 jalapeño, seeded and finely diced, optional
fresh basil or parsley, finely chopped to yield 1/2 to 1 cup
Instructions
In a large bowl, whisk together the sun-dried tomatoes, garlic, and vinegar with a pinch of salt. Add the olive oil and the 2 tablespoons of sun-dried tomato oil and whisk to combine.
Add the beans and season with 2 teaspoons of kosher salt.
Strip the kernels from the cob: Line a large, wide bowl with a kitchen towel. Use one hand to hold an ear of corn in place upright atop the kitchen towel, and with your other hand, use a chef’s knife to cut off two to three rows of kernels at a time by sliding the knife down the cob.
Add the corn to the bowl along with the zucchini, red onion, scallions, and jalapeño, if using. Toss to combine. Taste and adjust with more salt and vinegar to taste. I consistently have been adding another tablespoon of vinegar and a pinch more salt, too.
Add the fresh herbs, toss one last time, and serve immediately or pack into storage containers. Store in the fridge for up to 1 week.