Can this be made in advance?

This is the type of salad that holds up really well in the fridge and continues to develop flavor as it marinates. After mixing the bean salad with the dressing, store in an airtight storage container in the fridge for up to 5 days. No reheating required.

How can you add more protein to this salad?

While beans have protein, you can always bump up the protein a lot based on what you decide to pair it with. You may want to enjoy some marinated tofu feta with this, enjoy stuffed in a high-protein wrap, or paired with a higher protein grain like quinoa.

What would you pair with this to make this gluten-free?

Consider serving the bean salad with some gluten-free pita chips (I like Simple Mills), a gluten-free wrap, or over some gluten-free grains like rice or quinoa. This can also be great to pair with a bean based pasta for a gluten-free high-protein option.

Marinated White Balsamic & Date Bean Salad

Description

This bean salad is marinated in a white balsamic and date dressing that adds an irresistible sweet and savory heat that’ll make you excited to get your fiber in.

Ingredients

Scale

Bean Salad

2 shallots, thinly sliced
2 fresno chili peppers, thinly sliced
Kosher salt
3 tbsp white balsamic vinegar
2 tsp maple syrup
2 ears of corn, husks removed
1, 15 oz can cannellini beans, drained and rinsed
1, 15 oz can chickpeas, drained and rinsed
1/2 cup fire roasted red peppers from a jar, drained and diced
1/3 cup julienned sun-dried tomatoes jarred in oil, drained
4 medjool dates, pitted and diced
1/2 cup parsley or cilantro leaves, minced
8-10 mint leaves, torn (optional)

White Balsamic Date Vinaigrette

2 scallions, roughly chopped with whites and green portions separated
4 medjool dates, pits removed
2 tsp dijon mustard
1 clove garlic, grated
1/4 cup extra virgin olive oil
2 tbsp white balsamic vinegar
Juice and zest of 1 lemon
2 ice cubes
1/4 cup parsley or cilantro leaves

Serving Suggestions

Mini vegetables (mini bell peppers, tomatoes, cucumbers, etc.)
Pita or sourdough bread

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Instructions

To a small bowl add the shallots, peppers, vinegar, maple syrup, and a generous pinch of salt. Stir to coat then cover and place in the fridge while you prep the rest of the salad.
Heat a griddle or grill pan over medium heat. When hot, place one ear of corn directly on the pan and grill for about 10-12 minutes, turning the corn with tongs occasionally until the corn gets some char on all sides. Remove from heat and set aside to cool.
Cut the cooked and raw corn kernels away from the cob then chop any additional ingredients as needed.
To a large mixing bowl add the white beans, chickpeas, the drained pickled shallots and fresno peppers, corn, roasted red pepper, sun-dried tomatoes, dates, cilantro and mint.
For the dressing, add the white portion of the scallions, dates, mustard, garlic, oil, vinegar, lemon zest and juice, ice cubes, and 1/2 teaspoon of salt to a blender cup. Blend on high until the mixture is completely smooth. Taste and adjust the sweetness, acidity, or salt as needed. Add the remaining scallions and parsley and pulse a few times to evenly mince.
Pour the dressing over the salad ingredients then toss to combine. Cover and refrigerate for at least 30 minutes. Toss again and adjust seasoning as needed before enjoying.

Notes

Saving time tips. You can skip cooking the corn and just use the fresh raw corn or heat up some frozen fire roasted corn for this salad. I also like to use julienned sun-dried tomatoes so you don’t have to do extra chopping.

Make it your own. Change up the veggies based on what you like. Not a fan of peppers? Try with some shredded or thinly sliced carrots. Need something more affordable than dates? Try golden raisins or diced dried-apricots. Want to add some greens? I love to stir in some arugula. This recipe is just a framework, so customize it to fit your own preferences.

Adjust the spice. If you are sensitive to heat, try removing the seeds and membranes of your spicy peppers before slicing. You can also choose to omit the spice entirely. Do what suits your palate.

Adjust the flavor. Taste and see if your dressing or salad needs more salt, acid, or sweetness. To adjust for flavor, sometimes adding a little more salt or acid can really help bring out more flavor. If too acidic or sharp, balance with a little more oil or sweetener to dull it. Always add these adjustments a little at a time so that you don’t overdo a specific flavor.