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I cannot tell you how much I love this time of year. Late summer/early autumn is hands down the ultimate entertaining season. Why? Because you can grill, sit outside and eat without melting like a maniac. Not convinced? You can mix and match your summer flavors with the warmth of the harvest season. What I really like about this recipe is that you have the sweet summer corn, an array of beans (my favorite food) and notes of zesty, earthy, spicy, and herby DELICIOUSNESS.
This recipe is an ode to my aunt, who made her bean salad for every cookout, much to the request of our family members. Let me also mention that we always asked her to make double the serving size, not that we were piling heaps of bean salad on our plates but because we ALWAYS wanted leftovers to take home. Pro tip: bean salads are ALWAYS better the next day. Forget pizza (gross); give me a Tupperware full of bean salad you made over the weekend and I WILL EAT IT and beg for more.
This bean salad has a little crunch from the spiced chickpeas baked to a crisp, lots of herbs, and lemon that cuts through the starchiness of beans. I like pairing this with a nice grilled or pan seared fish. But feel free to also pair with pork chops, chicken thighs, tempeh, crispy tofu or add in some extra greens - kale, arugula etc!
For the Salad
- 1 cup red onion, thinly sliced into half moons
- 4 ears corn, shucked
- 1 pound green beans, trimmed
- 1 (15 ounce) can dark red kidney beans, drained and rinsed
- 2 (15 ounce) cans cannellini beans, drained and rinsed
- 1/2 cup chopped cilantro
- 1/4 cup chopped mint
For the Dressing
- 1 teaspoon coriander seeds
- 2 tablespoons Filippo Berio Extra-Virgin Olive Oil
- 2 tablespoons lemon juice
- Kosher salt, to taste
- Black peppercorns, freshly ground, to taste
Place red onions into an ice bath and set aside. This will mellow the sharp flavor of the raw onion.
To make the salad, heat a grill or grill pan until hot. Grill corn until turns bright yellow and grill marks have formed. Let cool in a large bowl, then cut the corn off the cob. Set aside in large bowl.
Bring a medium saucepan filled halfway with water to a boil. Blanch the green beans until dark green in color, about 3-5 minutes. Drain and run under cold water to set the color and texture.
To make the crispy chickpeas, preheat oven to 375ºF. Toss all ingredients together and spread in a single layer on a baking sheet. Cook until crispy, 15-20 minutes. Remove from oven and set aside.
To make the dressing, toast coriander seeds in a frying pan over medium-high heat until fragrant, about 2 minutes. Add to a small bowl and add olive oil, lemon juice, salt and pepper. Mix until well combined.
Add chickpeas, beans, green beans, red onion, cilantro, mint, salt and pepper to bowl with the corn. Add dressing, then adjust seasoning to taste and serve.