1, 15 ounce can cannellini beans, drained & rinsed*
2 cups cherry tomatoes, halved or quartered if larger
1 ear fresh corn
large handful fresh basil, julienned
1 tablespoon extra virgin olive oil
1 tablespoon aged balsamic vinegar
freshly cracked sea salt & black pepper
Instructions
Use a knife to cut corn kernels off of the cob. Combine corn in a bowl with tomatoes and cannellini beans. Drizzle with olive oil and balsamic vinegar and stir to coat. Season generously with salt and pepper and sprinkle with basil. Stir to evenly distribute basil.
Serve salad as is, spooned over crusty bread, or with toasted pita wedges as a dip. Drizzle with additional balsamic vinegar before serving if desired.
Leftovers can be stored in the fridge for up to 5 days.
Notes
* Substitute with any mild white bean, except for garbanzos which might be too overpowering.
Recipe by The Mostly Vegan at https://www.themostlyvegan.com/summer-corn-tomato-white-bean-salad/