There was a phase in my sophomore year of high school, when Molly was living at home post-college, that my family got very in to Green Goddess dressing. My sister started making it from scratch, and I was dipping every vegetable in it. Like, every vegetable. (But, mainly carrots.) It was a mainstay in our fridge for a while, until Molly stopped making it as often. (And I never bothered to learn.)
I have always been wary of green goddess dressings ever since, because some just don’t taste as good as what I remember. But, thankfully, for this recipe, I found a store-bought brand that tastes perfect!
I got this salad idea from Dahlia, a bakery I have long followed and that recently got a brick and mortar space. They had an August menu that I went on the second-to-last-day of, and this was on it. I didn’t get it then, because I was getting some other tasty treats. But I felt like I could recreate it pretty easily.
Roasted corn, zucchini, red onion, mint, cannellini beans, pistachios, and green goddess dressing. Simple! You can add feta too, which Dahlia did. But, I wasn’t in the mood for more feta after I made this feta tomato tarte. I also wanted to make a large batch of it, and didn’t want feta sitting in there for too long.
I highly recommend this! The flavors all blend together incredibly well. I enjoy every constituent component, and together they’re even stronger!
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PinDescription
Based on Dahlia’s summer salad: white bean, zucchini, charred corn, red onion, green goddess dressing, feta cheese, pistachio, mint
Ingredients
- 1 bag frozen roasted corn
- 1 red onion
- 1 zucchini
- 5–7 sprigs mint
- 1 cup chopped pistachios
- 2 cans cannellini beans, rinsed and dried
- 1 cup green goddess dressing
Instructions
- Heat your frozen corn up until thawed. Chop your onion and zucchini into bite sized pieces, chop your mint and pistachios, and rinse your cannellini beans. Toss everything together in a large bowl.
- You can either dress the whole salad with dressing and let it sit, or you can serve it and add dressing for each individual serving.