This salad’s name comes from its three main ingredients: carrots, cannellini beans, and corn. The creaminess of the beans pairs wonderfully with the sweet crunchiness of the corn and carrots. It’s great to serve it as a side dish with many summer entrees, or turn it into a complete meal by stirring in cubed smoked turkey or crumbled Italian sausage.
-1 15 oz. can cannellini beans, rinsed, drained, and patted dry (if you cook your own beans, 1 ¾ cups beans is equal to a 15 oz. can; cannellini beans are also called white kidney beans)
-2 cups frozen corn kernels, thawed and patted dry (or 2 cups fresh, cooked corn kernels)
-3 medium carrots, peeled and grated
-2 tablespoons extra-virgin olive oil
-Balsamic vinegar and freshly-ground salt and pepper to taste
Combine all ingredients except vinegar, salt and pepper in a large bowl. Refrigerate for a minimum of 1 hour before serving. Pass vinegar, salt and pepper with the salad at the table.