Roasted Corn & Cannellini Bean Salad

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It really doesn’t get any easier than this. One night we grilled some corn on the grill. The next night, this salad was born.

There were four ears of corn leftover. I removed the corn from the cob, and threw it into a large mixing bowl.

Next I rooted through the pantry to see what we had available to join it. Cannellini beans? Those will work. Rinse and drain one can of cannellini beans to reduce the sodium level. Into the bowl with the corn.

Sun dried tomatoes? Perfect! Chop one cup or so of those and into the bowl they go.

Next? Out on to the deck to pick some herbs. A few sprigs of basil, thyme, hot oregano, and flat leaf parsley sounds good to me. Rinse, dry and rough chop the herbs and toss them in the bowl.

A few tablespoons of extra virgin olive oil and red wine vinegar, along with salt and pepper to taste get mixed in. Fresh, light and delicious! Word of advice? It was even better the next day!


About Melissa's Menu

Self-taught home cook. I love being in the kitchen, it brings me happiness and joy. In the kitchen, I can relax and let my creativity flow. View all posts by Melissa's Menu

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