Davey's White Bean and Corn Salad
This is a dish you'll want to make ahead of time to allow the ingredients to marinate.
Recipe by Dave Bunnell
Thursday, May 22, 2008
Photo by Amanda Gavlik Respondek
Dave’s Gourmet Jalapeño BBQ Sauce
Premium barbecue sauce is the base for this semi-homemade grilling staple.
Grilled Vegetable Medley
Toss these veggies on the grill using a grill pan or basket. Add some extra flavor with fresh herbs or dry rub, substituted for salt and pepper.
Preparation time: 30 minutes
Ingredients:
SALAD:
4-6 ears of fresh corn
1 fennel bulb
½ small or medium-sized red onion
1 small papaya
3 12-ounce jars white Italian Beans (fagioli tondini) OR Italian butter beans (fagioli bianchi) OR combination of both
VINAIGRETTE:
Juice from 2-3 limes
1 teaspoon ground cumin
1 teaspoon ground chipotle pepper (from spice department)
2/3 cup Olive oil
2/3 cup Tequila Lime Vinegar (substitution: white vinegar and tablespoon Tequila, or Sherry vinegar)
Salt and pepper, to taste
Mint leaves, coarsely chopped
Preparation:
Coat corn with olive oil and grill it. Let it cool and then remove kernels with a knife. Finely chop fennel and red onion. Remove papaya skin and cut into bite-sized pieces. Drain water from beans. Combine ingredients into a large bowl.
Make vinaigrette by combining juice from the limes, ground cumin, ground chipotle pepper, olive oil, vinegar, and salt and pepper. Stir or shake thoroughly.
Toss Vinaigrette with Salad, add chopped mint leaves as garnish, and put into refrigerator to marinate for 2-3 hours, or you can leave it overnight.
Serves 10-12 people as a side dish.
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