* 2 shallots, thinly sliced * 2 fresno chili peppers, thinly sliced * Kosher salt * 3 tbsp white balsamic vinegar * 2 tsp maple syrup * 2 ears of corn, husks removed * 1, 15 oz can cannellini beans, drained and rinsed * 1, 15 oz can chickpeas, drained and rinsed * 1/2 cup fire roasted red peppers from a jar, drained and diced * 1/3 cup julienned sun-dried tomatoes jarred in oil, drained * 4 medjool dates, pitted and diced * 1/2 cup parsley or cilantro leaves, minced * 8-10 mint leaves, torn (optional)
**White Balsamic Date Vinaigrette**
* 2 scallions, roughly chopped with whites and green portions separated * 4 medjool dates, pits removed * 2 tsp dijon mustard * 1 clove garlic, grated * 1/4 cup extra virgin olive oil * 2 tbsp white balsamic vinegar * Juice and zest of 1 lemon * 2 ice cubes * 1/4 cup parsley or cilantro leaves
**Serving Suggestions**
* Mini vegetables (mini bell peppers, tomatoes, cucumbers, etc.) * Pita or sourdough bread
###Instructions
1. Mix together the shallots, peppers, vinegar, maple syrup, and a generous pinch of salt in a small bowl. Cover and refrigerate.
1. Heat a griddle over medium heat. Place one ear of corn directly on the pan to grill for 10-12 minutes, turning the corn with tongs occasionally until the corn gets some char on all sides. Remove from heat and allow to cool.
1. Cut the cooked and raw corn kernels away from the cob then chop any additional ingredients as needed.
1. To a large mixing bowl add the white beans, chickpeas, the drained pickled shallots and fresno peppers, corn, roasted red pepper, sun-dried tomatoes, dates, cilantro and mint.
1. Add the white portion of the scallions, dates, mustard, garlic, oil, vinegar, lemon zest and juice, ice cubes, and 1/2 teaspoon of salt to a blender cup then blend till smooth. Add the remaining scallions and parsley and pulse a few times to evenly mince.
1. Pour the dressing over the salad then toss to combine. Cover and refrigerate for at least 30 minutes. Toss again and adjust seasoning then enjoy.
Nobody cares about a voiceover, this is /r/gifrecipes. You’re wasting your efforts.
Put the ingredients, measurements, and cook times in captions over the gif. If we have to go to the comments section to learn how to make the dish, then it’s not a gifrecipe to begin with.
2 Comments
###Ingredients
**Bean Salad**
* 2 shallots, thinly sliced
* 2 fresno chili peppers, thinly sliced
* Kosher salt
* 3 tbsp white balsamic vinegar
* 2 tsp maple syrup
* 2 ears of corn, husks removed
* 1, 15 oz can cannellini beans, drained and rinsed
* 1, 15 oz can chickpeas, drained and rinsed
* 1/2 cup fire roasted red peppers from a jar, drained and diced
* 1/3 cup julienned sun-dried tomatoes jarred in oil, drained
* 4 medjool dates, pitted and diced
* 1/2 cup parsley or cilantro leaves, minced
* 8-10 mint leaves, torn (optional)
**White Balsamic Date Vinaigrette**
* 2 scallions, roughly chopped with whites and green portions separated
* 4 medjool dates, pits removed
* 2 tsp dijon mustard
* 1 clove garlic, grated
* 1/4 cup extra virgin olive oil
* 2 tbsp white balsamic vinegar
* Juice and zest of 1 lemon
* 2 ice cubes
* 1/4 cup parsley or cilantro leaves
**Serving Suggestions**
* Mini vegetables (mini bell peppers, tomatoes, cucumbers, etc.)
* Pita or sourdough bread
###Instructions
1. Mix together the shallots, peppers, vinegar, maple syrup, and a generous pinch of salt in a small bowl. Cover and refrigerate.
1. Heat a griddle over medium heat. Place one ear of corn directly on the pan to grill for 10-12 minutes, turning the corn with tongs occasionally until the corn gets some char on all sides. Remove from heat and allow to cool.
1. Cut the cooked and raw corn kernels away from the cob then chop any additional ingredients as needed.
1. To a large mixing bowl add the white beans, chickpeas, the drained pickled shallots and fresno peppers, corn, roasted red pepper, sun-dried tomatoes, dates, cilantro and mint.
1. Add the white portion of the scallions, dates, mustard, garlic, oil, vinegar, lemon zest and juice, ice cubes, and 1/2 teaspoon of salt to a blender cup then blend till smooth. Add the remaining scallions and parsley and pulse a few times to evenly mince.
1. Pour the dressing over the salad then toss to combine. Cover and refrigerate for at least 30 minutes. Toss again and adjust seasoning then enjoy.
[Source](https://www.instagram.com/reel/DNePO0HPMye/)
Nobody cares about a voiceover, this is /r/gifrecipes. You’re wasting your efforts.
Put the ingredients, measurements, and cook times in captions over the gif. If we have to go to the comments section to learn how to make the dish, then it’s not a gifrecipe to begin with.