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32 oz. (2 pints) cooked cannellini beans
2 cups cleaned, fresh baby spinach
1/4 cup minced garlic
1 cup corn kernels
1 cup small diced fennel
1 cup small diced red onions
1 cup marinated baby artichokes
1/2 cup julienned sun-dried tomatoes
2 cups balsamic dressing
2 oz. chopped parsley
1 tbsp. lemon zest
1 tbsp. red chili flakes
1 tbsp. kosher salt
2 oz. chopped fresh basil
3/4 cup chicken stock
2 tbsp. olive oil
Drain beans well. Add olive oil. Sauté garlic, onions and fennel in a saucepan over medium heat until all vegetables are tender, approximately seven to eight minutes. Add beans, marinated artichokes, sun-dried tomatoes, corn kernels and chicken stock. Simmer for two minutes. Add salt, red chili flakes, lemon zest and balsamic vinaigrette. Simmer for two minutes Add basil, parsley and spinach, then simmer for four to five minutes or just until spinach begins to wilt. Serve on plate and enjoy.
This salad can be made at home and taken to the game, as it can be enjoyed warm or cold. If you are just going to enjoy a cookout at home, make the salad before the lamb is grilled.
Side dish for rosemary grilled lamb "t-bones."