2 ears of fresh corn (about 1 ¼ cups kernels)
1/3 cup Panera Bread Balsamic Vinaigrette
1 can white beans, low sodium, rinsed and drained
1 can dark red kidney beans, low sodium, rinsed and drained
1 avocado, diced
1 tablespoon green onions, thinly sliced
1 tablespoon chopped, fresh basil (optional)
Panera Bread Whole Grain Flatbread
In large pan, bring 3 cups water to a boil. Add corn and cook for 3 minutes. Set aside to cool.
In medium bowl, combine vinaigrette with beans, avocado, and green onions. Slice corn off the cob and add to bowl. Gently toss. Garnish with fresh basil, if desired
Serve with Panera Bread’s Whole Grain Flatbread
TIP: For a special presentation, omit diced avocado and serve in avocado halves instead. Cut avocado in half and remove pit. Using a knife, cut grid pattern into each half (so it’s more easily eaten with salad). Spoon bean salad onto each half.