Corn and White Bean Salad

with Tarragon Dressing

• 2 tablespoons extra virgin olive oil

• The kernels cut from 3 ears of fresh yellow corn

• 1/2 teaspoon kosher salt

• 1/4 teaspoon crushed red pepper flakes

• 1 tablespoon minced garlic

• 1 15.5-ounce can of great northern or cannellini beans, rinsed and drained

• Lemon-Tarragon dressing, recipe follows

In a skillet, heat the olive oil over medium heat. Add the corn, salt and red pepper flakes and sauté for five minutes, stirring occasionally. Add in the garlic, stir to combine, and cook for one more minute. Remove from heat. 

In a large mixing bowl combine the sautéed corn and white beans. Drizzle enough Lemon-Tarragon dressing over the salad to moisten it and toss to combine. Garnish with whole tarragon leaves.

Lemon-Tarragon Dressing

• 1 tablespoon lemon zest

• 2 tablespoons lemon juice

• 1 tablespoon Dijon mustard

• 1/2 tablespoon agave nectar

• 1/2 teaspoon salt

• 1/3 cup extra virgin olive oil

• 1 tablespoon minced fresh tarragon

• 1 tablespoon minced fresh flat leaf parsley

Whisk together the lemon zest and juice, Dijon mustard, agave, salt and olive oil until emulsified then mix in the tarragon and parsley.