1/2 cup LG Extra Virgin Olive Oil plus 1 T
1/2 cup white Balsamic vinegar (Oregano, Sicilian Lemon, Grapefruit)
3 cloves garlic, minced
1 teaspoon sugar, 1/2 teaspoon salt, 1/2 teaspoon black pepper
1 cup fresh corn kernels, about 2 ears
1 bunch scallions, trimmed and chopped
1 15oz. can cannellini beans, rinsed and well drained
1 15oz. can red beans, rinsed and well drained
1 cup sweet grape tomatoes, halved
1/3 cup fresh basil, coarsely chopped
1/4 cup flat leaf parsley, coarsely chopped
1. In a jar with tight fitting lid, combine extra virgin olive oil, vinegar, garlic, sugar, salt and pepper. Shake vigorously to blend.
2. In a small skillet over medium high heat combine 1 tablespoon olive oil and corn. Cook for 5 minutes or until corn has browned.
3. Add scallions to skillet and cook 1 minute. Transfer skillet mixture to a large bowl.
4. Add beans, tomatoes, basil and parsley. Toss bean salad with vinaigrette.