White Bean, Fresh Corn & Heirloom Tomato Salad

You may find yourself overflowing, bursting at the seams, abounding with ............
............ an abundance of delicious, fresh summer produce, you know .............. the kind of stuff you'd give your eye-tooth for in a month or so, when the cooler winds begin to blow. That's been my situation lately and I've been quite delighted with this "deluge" dilemma.

That's how this White Bean, Fresh Corn & Heirloom Tomato Salad was born. I was planning dinner one evening recently and wanted something light and fresh to go along with grilled chicken. I had a ton of lovely produce to use up and decided to make a white bean salad. I love using a variety of beans in different shapes and sizes. I chose cannellini and butter beans (a southern name for large lima-type beans) but feel free to use your favorite beans or whatever you have in your pantry.

The produce added to the bean base can also vary according to your garden, pantry or market. I had some beautiful fresh corn, seedless cucumbers and a variety of lovely, tiny heirloom tomatoes in hues of yellow, orange and red. Zucchini, summer squash, tiny sweet peas, slender green beans, sugar snap peas, etc. would also be wonderful additions or substitutions.

I used one of our favorite salad dressings, what I call The Café House Dressing, bursting with flavor, tying it all together (this is wonderful on just about any type of green salad. Check out other uses for this yummy dressing here). A shower of fresh herbs is the crowning glory. There you have it; a simple, delicious side ................. a winner for picnics or potlucks ................... perfect for brown bagging ............. sure to be a hit!

White Bean, Fresh Corn & Heirloom Tomato Salad

Ingredients:
1 15 ounce can cannellini beans, rinsed and drained
1 15 ounce can butter or large lima beans, rinsed and drained
3 ears fresh corn, kernels cut from cobs
½ medium English (seedless) cucumbers, diced
1 pound heirloom tomatoes or other fresh tomatoes, diced if large
½ cup fresh herbs, packed (I used fresh basil and parsley but thyme, oregano and/or cilantro would also be delicious)
½ cup Café House Dressing, more as needed
sprigs of fresh herbs for garnish, if desired

Directions:
Combine all ingredients in a large bowl. Refrigerate for several hours to allow flavors to meld. Add sprigs of fresh herbs for garnish, if desired. Pass extra dressing at the table. Can be made a day or two ahead.

I'm sharing this recipe on On the Menu Monday, Mix It Up Mondays and My Meatless Mondays

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