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Ingredients:
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 |
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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. |
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