Step 1

PREPARE THE CORN: Preheat the grill to 450 degrees F. Shuck corn and discard silk. Drizzle corn with olive oil and lightly sprinkle with salt and pepper. Rub the oil and salt/pepper into all sides of the corn. Add the corn to the heated and oiled grill over direct heat. Grill corn about 10-12 minutes total, rotating every 3-4 minutes until bright in color and lightly charred. Let grilled corn cool before cutting it off the cob. Let fully cool before adding to salsa.

Step 2

COMBINE THE SALSA: In a medium-sized bowl, combine the drained and rinsed white beans, prepared/cooled corn, diced avocado, julienned sun-dried tomatoes, 2 teaspoons of the oil from the tomatoes, chopped basil, lemon juice, and salt + pepper to taste. (I add 1/2 teaspoon salt and 1/4 teaspoon pepper, but add to preference.) Gently stir to combine and serve immediately with one of the serving options listed below or straight out of the bowl!

Step 3

SERVING OPTIONS: Serve this salsa with good tortilla chips OROver pesto couscous: Cook 1 cup small couscous and add 1/2 teaspoon salt (or to taste), 1/2 teaspoon pepper, 1 tablespoon fresh lemon juice, and 1/4 cup basil pesto). Generously spoon salsa on top and enjoy this tasty vegetarian meal! OR Alongside grilled chicken (perfect chicken marinade here) OR Inside an avocado: Scoop out avocados leaving a thick border (dice scooped avocado for this salsa) and then serve White Bean Salsa inside that avocado! Add a few extra drizzles of fresh lemon and oil from the sun-dried tomatoes.