Yield 8 servings

Prep time

10 Min

Total time

10 Min

30 ounces fire-roasted corn drained or 4 ears fresh corn if seasonal kernels removed
1/2 medium red onion diced
30 ounces cannellini beans drained
6-8 ounces sun dried tomatoes (packed in oil) julienned
2 teaspoon oil from sun dried tomatoes
1-2 lemon juiced or 5 tablespoon
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

On a cutting board, cut the corn off the cob if using fresh corn. Add the corn to a medium bowl, along with your diced red onion. Add the cannellini beans, sun dried tomatoes and oil, lemon juice, salt, and pepper to the bowl and gently stir. Taste and season with more salt if needed. Cover and refrigerate.

Slice the other half of onion into thin strips and add into a baggy before refrigerating.

Calories

208

Fat

2 g

Sat. Fat

0 g

Carbs

45 g

Fiber

11 g

Net carbs

45 g

Sugar

17 g

Protein

11 g

Sodium

586 mg

Cholesterol

0 mg

Follow us