Marinated White Bean and Zucchini Salad
Ingredients
- 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 can (15 oz) cannellini beans, rinsed and drained
- Pinch of salt and pepper
Dressing
- 2 tbsp marinade from the artichoke hearts 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)
Preparation
In a large pan over medium heat, heat olive oil. Add corn to one side of the pan and zucchini to another side with a pinch of salt. Sear on both sides until cooked, about 5 to 8 minutes.
Remove the pan from heat and prepare the remaining salad ingredients in a large mixing bowl. Add the cooked corn and zucchini.
In a separate small bowl or jar, combine all the dressing ingredients. Whisk until fully combined, then pour it over the bean salad.
Toss the beans with the dressing until fully coated. Place the salad in the fridge to marinate for about 30 minutes before serving.
Adjust salt and pepper to taste and enjoy!