Description
A vibrant Mediterranean-inspired salad blending creamy white beans with grilled summer produce. Featuring zesty lemon dressing, fresh basil, and colorful vegetables, this dish is light, refreshing, and packed with plant-based protein and seasonal flair.
Ingredients
1 (15-ounce) can cannellini beans, drained and rinsed
1 small zucchini, charred and sliced
1 ear fresh corn, grilled and kernels removed
1 cup cherry tomatoes, halved
1/4 cup fresh basil, chopped
2 tablespoons olive oil
3 tablespoons fresh lemon juice
1 clove garlic, minced
Salt and black pepper to taste
Instructions
Preheat grill or oven to 400°F (200°C)
Toss zucchini and corn with 1 tablespoon olive oil, char/grill until lightly browned
In a large bowl, combine beans, grilled vegetables, tomatoes, and basil
In a small bowl, whisk remaining oil, lemon juice, garlic, salt, and pepper
Pour dressing over salad and toss gently to coat
Adjust seasoning before serving
Notes
Store in an airtight container in the fridge for up to 3 days
Add quinoa or farro for a heartier main dish
Use red onion or jalapeño for extra zing
Serve warm or chilled
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg