AuthorMaria
3 pt yellow cherry tomatoes, halved
4 ears of corn, kernels removed
1 ½ yellow bell peppers, quartered
1 shallot (or 1/2 of a small red onion), roughly chopped
1 tbsp sea salt
3 cups Great Northern white beans, drained and rinsed
⅓ cup white wine vinegar
⅓ cup avocado oil
1 ½ tbsp lemon juice
pepper, to taste
Optional Garnish Ideas:
yogurt
diced avocado
additional corn kernels
basil leaves
1
Add tomatoes, corn, bell peppers and shallots or onions to a large bowl or pot. Stir in salt and let sit for 30 minutes.
2
Add beans and vinegar and, using an immersion blender, begin blending everything together while slowly pouring in the avocado oil. Blend until completely smooth. Season with lemon juice and pepper, as desired. Stir to combine. Transfer to bowls and garnish with yogurt, avocado, corn or basil. Enjoy!
(recipe adapted from Vegetarian Ventures)
CategoryDairy-Free, Gluten-Free, Main Dish, Nut-Free, Summer, Vegan, Vegetarian
Ingredients
3 pt yellow cherry tomatoes, halved
4 ears of corn, kernels removed
1 ½ yellow bell peppers, quartered
1 shallot (or 1/2 of a small red onion), roughly chopped
1 tbsp sea salt
3 cups Great Northern white beans, drained and rinsed
⅓ cup white wine vinegar
⅓ cup avocado oil
1 ½ tbsp lemon juice
pepper, to taste
Optional Garnish Ideas:
yogurt
diced avocado
additional corn kernels
basil leaves
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