Ingredients

The following ingredients have 8 Servings
  • ½ cup fresh corn (*one large ear )
  • 12 whole cherry tomatoes (halved )
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil
  • 15 ounces white beans (rinsed and drained)
  • 15 ounces black beans (rinsed and drained)
  • 15 ounces red kidney beans (rinsed and drained)
  • 1 tablespoon fresh basil (chopped)
  • ½ cup fresh lemon juice (*2 large lemons)

Instruction

  • Preheat oven to 350°F. Line a baking sheet with parchment paper. Remove corn kernels from the ear of corn and toss them with halved cherry tomatoes, olive oil, salt, and pepper. Roast for 10 minutes.
  • Add beans, roasted corn and tomatoes, chopped basil and fresh lemon juice to a mixing bowl; toss to combine. Add additional salt and pepper to taste *if needed.
  • Cover the mixing bowl and chill salad for one hour to allow flavors to meld. Served chilled.