Summer White Bean Salad With Basil Vinaigrette
- Serves
- 4
- Prep Time
- 20 minutes
Ingredients
For the Basil Vinagrette
- 1 packed cup basil leaves
- 3 tablespoons red wine vinegar
- Juice of half a lemon (1 ½ tablespoons)
- 1 garlic clove or 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 cup olive oil
For the Salad
- 3 cups (9 ounces) shredded or thinly sliced cabbage
- 15 ounces cannellini beans, drained and rinsed
- 15 ounces (1½ cups) corn (drained if canned, thawed if frozen)
- 1 pint (10-12 ounces) cherry tomatoes, halved
- 1 medium zucchini, small dice
- 3/4 cup (3 ounces) crumbled feta cheese
Directions
- Step 1
Make the vinaigrette: add the basil, vinegar, lemon juice, garlic, salt, and black pepper to a food processor or blender. Process/blend until broken up as much as possible, then continue blending until smooth while slowly streaming in the olive oil. Set aside.
- Step 2
Assemble the salad: add the cabbage, cannellini beans, corn, tomatoes, and zucchini to a large mixing bowl. Pour the vinaigrette over the vegetables and toss to mix. Add the crumbled feta and gently toss again.
- Step 3
Serve: enjoy immediately or store in a sealed container in the refrigerator for up to 4 days.