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Preheat oven to 350 degrees F. Coat a baking sheet with cooking spray.
Place corn kernels in a small bowl and toss with 1/2 tablespoon of oil. Scatter corn on prepared baking sheet and roast for 15 minutes. Remove from oven and set aside.
Whisk together remaining 2 1/2 tablespoons of oil with vinegar, shallot, and garlic in a large salad bowl. Add roasted corn to bowl along with beans, zucchini, yellow and red bell peppers, cheese, chives, and basil. Gently toss to mix. Season with salt and pepper to taste. Gently toss again and serve.
Tip: At Kai, the chef makes this dish with tepary beans, which are similar to the kidney beans called for in this recipe.
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