No-Cook Peach Corn & White Bean Protein Plates

Peak summer produce stars in this no-cook lunch plate, where ripe peaches and sweet corn meet creamy cannellini beans. Prosciutto and mozzarella pearls add savory richness, finished with a honey-kissed white balsamic drizzle.

Serves 4 · 18 min prep

Estimate for one serving

• 465 cal
• 24g protein
• 38g carbs
• 26g fat
• 9g fiber

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Ingredients

• 2 (15-oz) cans canned cannellini beans
• 3 medium ripe peaches
• 1.5 cups fresh sweet corn kernels
• 4 cups baby arugula
• 8 oz fresh mozzarella pearls
• 4 oz thinly sliced prosciutto
• 1/2 cup fresh basil
• 1/4 cup extra-virgin olive oil
• 2 tbsp white balsamic vinegar
• 1 tsp honey
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup toasted pine nuts

Instructions

1. 1Drain and rinse the cannellini beans thoroughly, then pat them dry with a clean towel so the dressing clings.
2. 2Cut the peaches into thin wedges, discarding the pits; choose fruit that yields slightly to pressure for maximum sweetness.
3. 3If the corn is super-fresh and sweet, use it raw; otherwise give the kernels a quick 2-minute blanch in boiling water and cool under cold running water.
4. 4Whisk the olive oil, white balsamic, honey, salt, and pepper into a light, glossy dressing.
5. 5In a medium bowl gently toss the beans, corn, and half the peach wedges with most of the dressing so everything is lightly coated.
6. 6Arrange a bed of baby arugula on each of four plates or meal-prep containers.
7. 7Spoon the bean-corn-peach mixture over the greens, then tuck in the mozzarella pearls and loosely folded prosciutto slices.
8. 8Scatter the remaining peach wedges, torn basil, and toasted pine nuts across the plates.
9. 9Drizzle any leftover dressing over the top and finish with a final grind of black pepper.
10. 10Serve immediately at cool room temperature; the combination of juicy peaches, creamy beans, and salty prosciutto needs zero heat and travels well for desk lunches.