By Martha Rose Shulman
- Total Time
- About 15 minutes (once peppers are roasted)
- Rating
- 5(156)
- Notes
- Read community notes
Canned beans can also be used in this composed salad with a base of sweet corn and pungent arugula. Since you don’t need a broth for this composed salad, canned beans will work, though I always prefer the flavor of beans I’ve cooked myself. I like to use a white bean, either a cannellini or a navy bean. I’ve always loved sweet corn with pungent arugula. I combine the two for a salad bed, which I top with the roasted peppers and beans. So the dish is really two salads, one on top of the other.
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Ingredients
Yield:Serves 4
- 1ear sweet corn
- 3cups baby or wild arugula
- 2red bell peppers, roasted
- 1½cups (1 can) cooked white beans, such as cannellini or navy beans, rinsed if using canned beans
- 1tablespoon chopped chives
- 1tablespoon slivered fresh basil (more to taste)
- 2tablespoons sherry vinegar or red wine vinegar
- 1teaspoon balsamic vinegar
- Salt to taste
- 1small garlic clove, pureed or put through a press
- ¼teaspoon Dijon mustard
- 5tablespoons extra-virgin olive oil
- Freshly ground pepper to taste
- ¼cup shaved Parmesan
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
347 calories; 20 grams fat; 4 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 31 grams carbohydrates; 7 grams dietary fiber; 5 grams sugars; 12 grams protein; 549 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Steam corn for 4 to 5 minutes, until just tender. Remove from heat, allow to cool, and cut kernels off cob. Combine with arugula in a large bowl.
Step
2
Remove seeds and membranes from roasted peppers and cut in 2-inch strips. Place in another bowl. Add beans, chives and basil and toss together.
Step
3
Whisk together vinegars, salt, garlic, mustard, and olive oil. Set aside 3 tablespoons of the dressing and toss the rest with beans and peppers. Season to taste with salt and pepper, and allow to sit for at least 15 minutes and for up to 3 days (in the refrigerator).
Step
4
Toss remaining dressing with arugula and corn. Line salad plates or a platter with arugula and corn mixture. Top with peppers and beans. Garnish with shaved Parmesan, and serve.
- Advance preparation: The roasted peppers and beans can be tossed with dressing and marinated in the refrigerator for 3 or 4 days.
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Cooking Notes
Ms Nina G
This is a great summer salad recipe and the beans add a little protein which is great. I made it exactly as described with some fresh organic cherry tomatoes that were ripe to add a little freshness. Will definitely make again.
Cali
I added gnocchi and cherry tomatoes, and swapped out the parmesan for crumbled goat cheese. This was a great easy weeknight dinner!
a cook from Toronto
Didn’t use cheese and didn’t roast the peppers and it was still tasty.
Becky
I was excited for this salad and found it rather blah. Followed directions exactly, used canned and rinsed beans which marinated for 6 hours with my peppers. Added extra basil. Didn’t need to toss the greens with any extra dressing as there was plenty from the beans and peppers. Appreciated the unique combination of ingredients and the colors, but nothing to rush back too.
LF
very good! much better than expected! I did not add the beans
Sonali
Would never eat a bell pepper but am planning to make this with tomatoes... Yum! Also, "something old, something new, something borrowed": we have old corn, new corn, and will be visiting neibhor shortly to get borrowed corn.
Lneufeld
This worked really well for a family dinner with baked ham and potato salad. I used canned beans and a shortcut for the peppers. Bought roasted bell peppers from an Italian deli. They came marinated in olive oil and garlic so I combined them with the beans herbs and dressing with no additional garlic. It worked out great. Added cherry tomatoes at serving. Forgot the Parmesan, still delicious. Will repeat.
Anne
This was excellent! The only change I made was to use field greens. I didn't add the salt.
Ms Nina G
This is a great summer salad recipe and the beans add a little protein which is great. I made it exactly as described with some fresh organic cherry tomatoes that were ripe to add a little freshness. Will definitely make again.
Christa
The cherry tomatoes are a great idea and suggestion--thank you!
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