Description
This summer White Bean and Zucchini Salad is loaded with marinated artichokes, sun-dried tomatoes and fresh lemon. Quick to make and a good way to use up your summer produce.
Ingredients
Scale
- 1 tbsp olive oil
- 1 large zucchini, cut into half moon shapes
- 1 large ear of corn, kernels removed or 1 1/2 cups frozen corn, thawed
- 1/4 cup sun-dried tomatoes, sliced
- 1/3 cup marinated artichoke hearts, roughly chopped
- 1, 15 oz can cannellini beans, rinsed and drained
- Pinch of salt and pepper
Dressing
- 2 tbsp of the artichoke hearts marinade from the jar
- Juice of half a lemon
- Zest of one lemon
- 1/2 tsp fresh rosemary, minced
- 5–6 mint leaves or fresh basil, ripped into small pieces by hand
- 1/2 tsp red pepper flakes
- 2 cloves garlic, crushed or finely minced
- 1 tsp maple syrup (optional)
Instructions
- In a large pan over medium heat, heat up your olive oil. Add your corn to one side of the pan and your zucchini to another side of the pan with a pinch of salt and sear on both sides until cooked, about 5 to 8 minutes.
- Remove pan from heat and prep your remaining salad ingredients in a large mixing bowl and top with the cooked corn and zucchini.
- In a separate small bowl or jar, combine your dressing ingredients and whisk until fully combined then pour it over your bean salad.
- Carefully toss your beans with the dressing until fully coated and place in the fridge to marinade for about 30 minutes before serving. Adjust salt and pepper to taste and enjoy.
Notes
For optimal flavor of any salad, I recommend trying to opt for seasonal and fresh herbs and produce as much as possible as it impacts the final flavor of the salad.
Make sure to dice your veggies into bite size pieces.
To help prevent your zucchini from getting soggy, cut into bigger chunks and avoid over stirring/turning your veggies to allow them to fully cook and sear on both sides.
Leave your cooked veggies spread out in the pan you cook it in to cool down.
