Simple White Bean Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh salad of white beans, corn, zucchini, and jalapeños dressed in balsamic vinegar and olive oil. Light and bright, it pairs well with grilled meats or stands alone as a side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1/3 cup sun-dried tomatoes, oil-packed, finely diced + 2 tablespoons of the oil from the jar
- 1 clove garlic, finely minced or grated on a microplane
- kosher salt, see notes
- 1/4 cup white balsamic vinegar, plus more to taste
- 1/4 cup extra-virgin olive oil
- two 15-oz cans of small white beans, see notes, drained and rinsed
- 2 ears corns, shucked
- 1 small zucchini, finely diced to yield 2 cups
- 1/2 cup finely diced red onion
- 3 to 4 scallions, thinly sliced to yield 1 cup
- 1 jalapeño, seeded and finely diced, optional
- fresh basil or parsley, finely chopped to yield 1/2 to 1 cup
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Sodium
- 536mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 545mg
- Calcium
- 119mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 536MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.