Charred Corn & White Bean Salad with Fresh Basil and Lemon Vinaigrette
Nothing says summer quite like fresh sweet corn. Charred until lightly caramelized and tossed with creamy cannellini beans, juicy tomatoes, crisp cucumber, and fragrant basil, this easy salad celebrates some of the season's best produce in every bite. Finished with a bright lemon basil vinaigrette, it's fresh enough for a light lunch, hearty enough for dinner alongside grilled vegetables, and sturdy enough to bring to picnics, potlucks, and backyard barbecues. Even better, it's naturally dairy-free, egg-free, and nut-free, making it a crowd-pleasing recipe just about everyone can enjoy.
Ingredients
- 4 ears fresh sweet corn, husks removed
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 3 Campari tomatoes, diced
- 2 celery stalks, diced
- 3 green onions, sliced
- ½ cup loosely packed fresh basil, chopped
- ¼ cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 1 garlic clove, grated
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 1Char the Corn
Heat a cast iron skillet or grill pan over medium-high heat. Cook the corn, turning every couple of minutes, until lightly charred on all sides, about 8–10 minutes. Transfer to a cutting board and let cool slightly before slicing the kernels from the cobs.
- 2Whisk the Dressing
In a large serving bowl, whisk together the olive oil, lemon juice, Dijon mustard, maple syrup, garlic, salt, and pepper.
- 3Assemble the Salad
Add the charred corn, cannellini beans, diced Campari tomatoes, celery, green onion, and basil on top of the dressing and mix well, coating all the ingredients well.
- 4Let the Flavors Meld
Allow the salad to rest for 10–15 minutes before serving. This gives the beans time to absorb the dressing and lets all the fresh flavors come together.
- 5Serve & Enjoy
Serve chilled or at room temperature. Garnish with extra torn basil, freshly cracked black pepper, and a drizzle of olive oil, if desired.
*For a heartier salad, gently fold in one diced ripe avocado just before serving.
