We have not had enough tomatoes and corn this summer. It’s a crime. Note to self: must remedy situation.

Naturally Gluten-Free: Sweet Summer Bean Salad

Naturally Gluten-Free: Sweet Summer Bean Salad

Sweet Summer Bean Salad

  • 5 ears of corn, grilled with husks on
  • 2 large tomatoes
  • 1 cup dried white beans (canellini, navy or lima) or 2 1/2 c. canned white beans
  • 1 ripe avocado
  • 7 cloves of garlic (woo!)
  • 1/4 c. hot giardiniera
  • 3 T. capers
  • 1 shallot
  • 1/4 c. olive oil
  • 1/4 c. balsamic vinegar
  • 1 T dijon mustard
  • 1/8 t. salt
  • 1/8 t. oregano
  • freshly ground pepper

If you’re using dried beans, cook the beans with 1/4 t. salt and five cloves of peeled-but-still-whole garlic until soft, either using a pressure cooker (far superior, in my impatient opinion) or the slow cook method. Set aside.

Soak the corn cobs with the husks on in water for 30 minutes. Place on a hot grill and cover, turning about every 10 minutes until the husks start to char and a peek in at the corn reveals the kernels have turned from a pale butter yellow to a more saturated buttercup yellow. Remove from grill, husk, and set aside to let cool.

Cut the tomatoes into 1/2-3/4″ cubes. Cut the shallot in half and thinly slice. Hold the corn cob on end against a cutting board and slice off the kernels close to the cob. Mince the 2 remaining cloves of garlic. Cut the avocado into 1/2″ cubes. Put shallots, tomatoes, corn, avocado, capers, and garlic into a large salad bowl. In a small bowl or jar, put the olive oil, balsamic vinegar, dijon, salt, oregano and pepper and mix until smooth. Pour over the veggies. Eat hot or cold. Serves 4 as a main dish or 6-8 as a side.