My mom gifted me four plastic bags of frozen corn at about two cups each. At first I wondered what I’d do with them, but as a few days passes I found myself grabbing bag after bag to use in different recipes. The corn was grown on his parent’s property and it has the distinct taste of fresh kernels taken straight off of the cob, some of which are still connected to each other in a little line. How cute! Nothing like what you get out of a can or from a frozen bag at the grocery store.
While I was thinking about what my next Randall Beans recipe would be, I started developing ideas for salads that could be thrown together quickly and eaten as a side dish instead of being a main meal. During the warmer months I love to cookout with friends, mostly because it means I get to try several dishes at once. People bring several dishes to pair with a main dish, usually burgers, hot dogs or brats thrown on the grill. The last cookout I had consisted of four people and so much food that I actually STARTED my meal with two plates. Yes, started. If I didn’t love to eat, you wouldn’t be reading this.
My white bean salad with basil dressing comes together in less than 10 minutes, it’s good for you and is also quite colorful. The basil dressing takes seconds to put together and is so easy, you’ll wonder why you keep buying salad dressing at the grocery store. Olive oil and red wine vinegar make the base, while red onion and basil add the kick that takes it from bland to zesty.