Marinated White Bean and Zucchini Salad
Ingredients
- 1 tbsp olive oil
- 1 large zucchini
- 1 large ear of corn or 1 1/2 cups frozen corn
- 1/4 cup sun-dried tomatoes
- 1/3 cup marinated artichoke hearts
- 1 15 oz can cannellini beans
- Pinch of salt and pepper
Dressing
- 2 tbsp artichoke hearts marinade
- Juice of half a lemon
- Zest of one lemon
- 1/2 tsp fresh rosemary
- 5-6 mint leaves or fresh basil
- 1/2 tsp red pepper flakes
- 2 cloves garlic
- 1 tsp maple syrup (optional)
Preparation
Heat olive oil in a large pan over medium heat.
Add corn to one side and zucchini to the other with a pinch of salt and sear until cooked, about 5 to 8 minutes.
Remove pan from heat and prepare remaining salad ingredients in a large mixing bowl, then add the cooked corn and zucchini.
In a separate small bowl or jar, combine dressing ingredients and whisk until fully combined.
Pour dressing over the bean salad.
Toss until fully coated and place in the fridge to marinate for about 30 minutes before serving.
Adjust salt and pepper to taste and enjoy.
