Cannellini Bean and Corn Salad

Ingredients for Salad:

  • 1 (15.5-ounce) can cannellini beans
  • 1 ear corn
  • 1 shishito or anaheim chile pepper
  • 1 cup cherry tomatoes
  • 1/2 small onion
  • 1/3 cup coarsely chopped fresh cilantro
  • 1/2 teaspoon kosher salt

Ingredients for Vinaigrette:

  • 1 garlic clove
  • 2 tablespoons olive oil
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon white wine vinegar
  • 1/8 teaspoon ground black pepper

Ingredients for pita pockets:

  • 3 pita rounds, halved
  • 6 romaine leaves


  1. Prepare salad ingredients place beans in a colander, rinse with cold water, and let drain.
  1. Pour drained beans into a large salad bowl. Remove husk from corn, then pull away and discard silks. Stand corncob upright on a work surface. Cut along side of cob to remove kernels, rotating cob after each cut until all kernels are removed. (you should have about ¾ cup kernels.) Add to salad bowl.
  1. Cut pepper in half and remove the stem, seeds, and ribs. Finely dice the pepper and add to salad bowl.
  1. Cut tomatoes into quarters and add to bowl. Finely chop onion. (you should have about 1/3 cup.) Add to bowl.
  1. Add cilantro and salt to bowl. Toss salad gently to mix. Set aside.
  1. Mix vinaigrette finely mince garlic clove. Place minced garlic in a small jar with a tight-fitting lid.
  1. Add olive oil, lemon juice, vinegar, and black pepper. Shake until well mixed.
  1. . Toss salad and fill pita pockets pour vinaigrette over bean mixture and toss gently to coat. Cover and refrigerate for at least 1 hour.
  1. Place 1 romaine leaf in each pita half; spoon salad mixture evenly into each pocket.

Back-to-School Lunch - Home & Family

Why is this a good back to school recipe?
This is a great recipe because you don’t need to use a knife. Everything is really simple to do and if you’re a kid like us it’s a meal you can prepare yourself and your parents can oversee. Even to add the herbs you just have to pick them off the stem. @twinchefs

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