Cannellini Bean Salad
I don’t know if you’ve noticed, but I’ve been making lots of healthy salads these days since Summer is right around the corner. I’ve also been trying to mix it up a lot so I don’t get sick of eating the same boring salad all the time. This one is super tasty and full of protein and sweet Summer flavors (it’s also the perfect solution to leftover corn from the night before). This salad tastes good on its own or works on top of a bed of lettuce as well. I’m sure this healthy kick won’t last too long…
Cannellini Bean Salad
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Ingredients:
- Approximately 2 cups cannellini beans (white kidney beans), drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 ear corn
- 2 cloves garlic, chopped
- 1-2 tbsp fresh basil, chopped
DRESSING
- 1 tbsp white wine vinegar
- 1 tbsp apple cider vinegar
- 1 tsp honey
- 2 tbsp olive oil
- Salt and pepper, to taste
Directions:
- In a bowl, combine the beans, tomatoes, corn kernels, basil and garlic - mix well
- In a separate small bowl, combine the dressing ingredients: vinegars, honey, olive oil, salt and pepper and whisk well
- Pour the dressing over the salad and stir well to combine - let sit for at least 10 minutes for the flavors to blend before enjoying
