Chilled White-Bean Peach & Corn Chopped Salad

Serves 4 · 20 min prep

Ingredients

• 2 cans (15 oz each) canned cannellini beans, rinsed
• 2 ripe peaches, diced
• 2 cups fresh corn kernels
• 1 English cucumber, diced
• 1 pint heirloom cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 1/3 cup fresh mint leaves
• 1/3 cup fresh basil leaves
• 1/4 cup extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 1 tsp honey
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup feta cheese, crumbled

Instructions

1. 1Rinse and drain the cannellini beans thoroughly, then pat them dry so the dressing clings. Place them in a large mixing bowl.
2. 2Add the diced peaches, raw corn kernels, cucumber, halved cherry tomatoes, and red onion to the beans. The peaches should be ripe enough to yield slightly but still hold their shape.
3. 3Whisk the olive oil, lemon juice, honey, salt, and pepper in a small jar until emulsified and lightly sweet-tart.
4. 4Pour the dressing over the salad and toss gently so every bean and peach piece is coated without crushing the fruit.
5. 5Tear the mint and basil leaves and fold them in just before serving or packing so they stay vibrant.
6. 6Divide the chopped salad among four containers and top each with crumbled feta. Chill at least 20 minutes or up to overnight; the flavors deepen while the salad stays crisp and cool for hot-weather lunches.
7. 7Taste and add an extra squeeze of lemon if the peaches are very sweet. Serve cold with a fork as a complete light protein plate.