This summer dinner salad is so simple with tender zucchini, sweet corn, peppery arugula and salty feta all tossed together with a zesty lemon, garlic dressing.
19 oz (540 ml) can white kidney beans (cannellini)
1 tbsp fresh chopped rosemary
1 medium zucchini, cut lengthwise
2 ears of corn
1 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
1/2 cup torn basil leaves
1/2 cup torn arugula
1/4 cup chopped walnuts
Dressing:
2 tbsps light olive oil
1 lemon zest and juice
1 tsp minced garlic
1 tsp honey
feta to crumble
Drain and rinse the kidney beans and in the same bowl add the rosemary. Whisk the dressing ingredients together and pour over the beans. Marinate for 30 minutes.
In the meantime, heat the grill to medium high heat (375°F). Brush the zucchini and corn with olive oil and sprinkle salt and pepper. Place both the zucchini and corn on the grill and close the lid for 5-6 minutes. Then flip the zucchini over and give the corn a quarter turn and another 5 minutes to cook. The zucchini will be cooked before the corn so remove and continue cooking the corn about 5 minutes on the remaining sides until lightly charred, then remove to cool.
When cool enough to handle, dice the zucchini and slice the kernels off the cobs. Add to the beans.
Add the basil, arugula and walnuts and toss together, adding crumbled feta on top.
Serves 4 as a light al fresco dinner or serve it as a side to whatever you're grilling!
Adapted from: oursaltykitchen.com
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