Cannellini Bean, Corn, and Frisee Salad


The Relaxed Kitchen

Published by St. Martin's Press

This image courtesy of Christine Schmidhofer




Total TimeUnder 30 minutes

Type of DishSalad


  • 2 cups fresh or thawed frozen yellow corn kernels
  • 1/2 cup milk
  • 2 tablespoons salted butter, preferably cultured or European
  • 1/2 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper
  • 5 tablespoons good extra-virgin olive oil
  • 1 1/2 tablespoons white wine vinegar
  • About 1 pound rinsed and drained canned cannellini beans (Goya are the best)
  • 1 large shallot, very finely chopped
  • 2 tablespoons finely snipped chives
  • 1 head frisee, pale inner leaves only, cut or torn into bite-sized pieces


  1. In a small saucepan, cook fresh corn in the milk and butter for 8 minutes (cook thawed frozen corn kernels for 4 minutes), until tender. Drain and cool slightly.

  2. In a large bowl combine the salt, pepper, olive oil, and white wine vinegar. Whisk together and add the corn, beans, shallot, and chives. Fold in the frisee and serve.


If necessary, thaw the corn kernels. Cook the corn, chop the shallot, and snip the chives. Open the bean can; rinse and drain the beans. Rinse and spin dry the frisée.


Omit the salt, pepper, oil, and vinegar, and take this salad to another level by instead making up some of my legendary Parsley Vinaigrette:

In a mini-prep or full-size food processor, combine ½ teaspoon salt, a few turns of the peppermill, 1 small clove garlic, pressed, a little dollop of Dijon mustard, 2 tablespoons white wine vinegar, and 6 tablespoons extra-virgin olive oil. Puree until smooth, add a small handful of washed and dried flat-leaf parsley leaves and pulse three times. Use most, or (this is me) all of the vinaigrette to dress the salad.


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