Bean Salad

• 2 shallots, thinly sliced
• 2 fresno chili peppers, thinly sliced
• Kosher salt
• 3 tbsp white balsamic vinegar
• 2 tsp maple syrup
• 2 ears of corn, husks removed
• 1, 15 oz can cannellini beans, drained and rinsed
• 1, 15 oz can chickpeas, drained and rinsed
• 1/2 cup fire roasted red peppers from a jar, drained and diced
• 1/3 cup julienned sun-dried tomatoes jarred in oil, drained
• 4 medjool dates, pitted and diced
• 1/2 cup parsley or cilantro leaves, minced
• 8–10 mint leaves, torn (optional)

White Balsamic Date Vinaigrette

• 2 scallions, roughly chopped with whites and green portions separated
• 4 medjool dates, pits removed
• 2 tsp dijon mustard
• 1 clove garlic, grated
• 1/4 cup extra virgin olive oil
• 2 tbsp white balsamic vinegar
• Juice and zest of 1 lemon
• 2 ice cubes
• 1/4 cup parsley or cilantro leaves

Serving Suggestions

• Mini vegetables (mini bell peppers, tomatoes, cucumbers, etc.)
• Pita or sourdough bread