1 pint heirloom tomatoes, split in half lengthwise
1 handful basil leaves, torn or sliced into a chiffonade
1 can corn, drained or fresh corn
1 can white cannelli beans, drained and rinsed
1 dozen baby zucchini
1 splash extra-virgin olive oil
1 tablespoon chianti vinegar or red wine vinegar
Salt and pepper to taste
Blanch the baby zucchini for about 5 minutes.
Drain and plunge into cold water immediately.
When cool enough to handle, slice the zucchinis in half lengthwise and then in half again.
Drain and rinse out the white cannelli beans.
Add beans, corn, tomatoes and basil together in a large bowl.
Add salt and pepper as well as the vinegar and olive oil. Toss gently until mixed well, being careful not to crush the beans.
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