Did you know frozen vegetables are almost as good for you as fresh? Sometimes, they might even be better. When a vegetable is intended to hit grocery store shelves fresh, they often need to be picked before they’re perfectly ripe to allow for transport time. Vegetables destined for the freezer, however, are picked at the exact moment they hit their peak of freshness, which also means they’re at their most nutritious. Frozen vegetables do lose a small amount of vitamins and minerals during the flash cooking process, but they’re still a great and convenient option for fueling your body with the nutrients you need.
To spice up those frozen veggies, don’t just steam them. This side dish combines frozen corn, frozen peas and great northern white beans. Because peas come into season in spring and good corn isn’t available until late summer, this gives you a way to enjoy those veggies any time. If you do have fresh versions you’d like to use, simply blanch them in boiling water and cut the corn off the cob, then follow instructions.
The sweetness of the corn and peas is balanced with an acidic, bright dressing packed with fresh basil. The vinaigrette cuts through the creaminess of the beans and adds a pop of flavor that can make any frozen vegetable taste fresh. This dish is hearty and satisfying warm, almost like a succotash, but you can also serve it chilled. The flavor is even better the next day as the vinaigrette has a chance to sink in.
White Bean Salad with Basil Dressing
- 12 oz bag of frozen peas
- 2 ½ cups of frozen corn
- 28 oz jar Randall Beans Great Northern Beans, drained and rinsed
- ¾ cup extra virgin olive oil
- 2 tbsp red wine vinegar
- Juice of half a large lemon
- 1 tsp salt
- ½ tsp black pepper
- ¼ red onion, diced
- 15-20 basil leaves, chopped, with a few left for garnish
In a large skillet, add frozen peas and corn and heat on medium, covered, stirring occasionally until the vegetables are thawed and warmed through.
Meanwhile, pour the olive oil in a glass measuring cup. Add the red wine vinegar, lemon juice, salt, black pepper, red onion and basil leaves. Whisk to combine.
When the peas and corn have warmed through, turn off the heat and add the Randall Beans Great Northern Beans and stir. Pour the dressing into the skillet and stir to combine. Plate the salad and top with a few pieces of basil and enjoy!
This recipe featuring Randall Beans Great Northern Beans is a perfect summer side dish.