Ingredients

The following ingredients have 7 Servings
  • 2 cups sweet corn kernels, fresh or canned
  • 2 (13.25 oz.) cans cannellini beans or great northern beans, rinsed and drained
  • 2 tablespoons extra-virgin olive oil
  • 1 yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 jalapeño, finely chopped, optional
  • 1/2 cup panko or seasoned breadcrumbs
  • 1/3 cup fresh cilantro, finely chopped
  • 1 tablespoon unsalted butter, melted
  • Sauce:
  • -1/4 cup extra-virgin olive oil
  • 1 tablespoon desired hot sauce
  • 1 teaspoon soy sauce
  • kosher salt and freshly ground pepper, to taste

Instruction

  • In a small bowl, whisk together 1/4 cup olive oil, hot sauce and soy sauce, if using, then season with salt and pepper. Set aside until ready to use.
  • In a separate bowl, whisk together panko breadcrumbs and cilantro, then stir in melted butter until everything is thoroughly coated.
  • Optional, place breadcrumbs in a small pan or skillet and toast over low heat for 5 minutes, or until crispy.
  • Heat 2 tablespoons olive oil in a large pan or skillet over medium-high heat and sauté onion, corn and jalapeño, if using, for 6-8 minutes, or until softened.
  • Season with salt and pepper, then add garlic and continue cooking for another 1 minute, or until fragrant. Remove from heat.
  • In a large serve bowl, toss white beans with sautéed veggies, then pour olive oil dressing over the top. Toss together until coated, then sprinkle panko breadcrumbs on top.
  • Serve immediately and enjoy.