Festive Summer Salad
1 can cannellini beans, rinsed
5 scallions, ends trimmed and sliced thin
2 raw ears of corn, cut off the cob
1 cup cherry tomatoes, halved
1 handful of mint leaves
1 handful of basil leaves
1/4 cup red wine vinegar
1/2 teaspoon red chili flakes
A good drizzle of olive oil
Place the beans in a colander and rinse under cold water. Set aside to drain.
Take your scallions and place them in a bowl of iced water so they are fully covered. Allowing them to sit for 10 minutes in iced water will soften the taste of the scallions.
In a serving bowl place the beans, scallions, corn, and cherry tomatoes.
Add the red wine vinegar, chili flakes, and salt. Combine everything together with a spoon. Drizzle the olive oil over the dish, then add the mint and basil. Top with more Maldon sea salt, and chili flakes, and serve.