Charred Corn & White Bean Panzanella Lunch Boxes

Serves 4 · 20 min prep · 15 min cook

Ingredients

• 6 cups cubed crusty ciabatta or baguette
• 2 cups fresh corn kernels
• 1.5 lb heirloom or vine tomatoes
• 1 can (15 oz), drained canned cannellini beans
• 1 medium cucumber
• 1/4 small red onion
• 3/4 cup torn fresh basil
• 6 oz fresh mozzarella pearls
• 3 Tbsp red wine vinegar
• 1/3 cup extra-virgin olive oil
• 1 tsp Dijon mustard
• 1 clove minced garlic
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 Tbsp hot honey

Instructions

1. 1Preheat the oven to 400°F. Toss the bread cubes with a drizzle of olive oil and salt, spread on a sheet pan, and bake 10 to 12 minutes until golden and crisp on the outside but still slightly chewy inside. Cool completely.
2. 2Heat a large skillet over high heat. Add the corn kernels and cook undisturbed for 2 minutes, then stir and continue 2 to 3 minutes more until many kernels are blackened in spots and smell sweet and smoky. Set aside to cool.
3. 3Cut the tomatoes into generous bite-size chunks and place them in a large bowl. Sprinkle with a little salt and let them sit 5 minutes so their juices collect at the bottom—this becomes part of the dressing.
4. 4Dice the cucumber into half-moons and thinly slice the red onion. Add both to the tomatoes along with the drained white beans, cooled charred corn, and mozzarella pearls.
5. 5In a jar combine the remaining olive oil, red wine vinegar, Dijon, minced garlic, salt, and pepper. Shake hard until the dressing is emulsified and creamy-looking.
6. 6Pour most of the dressing over the tomato mixture and toss gently so the beans and vegetables are coated and the tomatoes release more liquid.
7. 7Add the cooled toasted bread cubes and torn basil. Toss once more, just until the bread begins to absorb the tomato juices but still has crunch; do not overmix or it will turn soggy.
8. 8Divide the panzanella among four lunch containers. Drizzle each portion with a little hot honey right before closing the lid for a sweet-heat finish that echoes current flavor trends.
9. 9Pack a small extra container of dressing if you prefer maximum crunch at lunchtime, and keep refrigerated up to 24 hours; the bread softens pleasantly into a classic panzanella texture.