White Bean and Corn Salad
serves 6


3 ears Fresh Sweet Corn in their husks (or 2 – 15oz cans sweet corn drained)
2 cans Cannellini (white kidney) Beans, 15oz size
5 Green Onions, chopped, green parts included
2 tbl Red Onion, chopped
1 cu Grape Tomatoes (about 25), sliced in half
1/4 cu Fresh Basil, Chopped
1/4 cu Fresh Parsley, chopped
1 tbl Fresh Cilantro, chopped
1 tbl Fresh Lemon Juice
1 tbl Fresh Lime Juice
1 clove Garlic, finely minced
3 tbl Pomegranate Infused Red Wine Vinegar
1/3 cu Olive Oil
Salt and Pepper


Note: If you are using canned corn, skip the grilling step below.

Soak fresh corn in enough water to cover for about 30 minutes.  Drain and place corn on a hot grill in their husks for 25-30 minutes, turning once during cooking.  Remove from grill and allow to cool.  Remove husks and fibers from corn.  Using a sharp knife, cut corn from cob and place in a bowl.

Meanwhile empty beans into a strainer and rinse with cold water to remove all of the sauce.  Drain beans and add to corn.  Add green onions, red onions, tomatoes, basil, parsley and cilantro.  Toss to mix.  In a separate bowl, whisk together lemon juice, lime juice, garlic and vinegar.  Slowly whisk in olive oil.  Add dressing to bean and corn mixture.  Season with salt and pepper.  Toss and serve.