This is certainly a different way to eat raspberries. A protein rich salad for summer, or a side for any meat dish. The sweet berries with the creamy beans, and the crunch of the corn is a pretty powerful mouthful! Great served with crunchy crackers when served as a lunch salad.
4 large ears of corn, cooked and cooled to room temperature
1 T. extra virgin olive oil
1 1/2 C. chopped red onion
1 T. minced fresh thyme, or 1 t. dried & crumbled
2 t. raspberry vinegar (look for the raspberry vinegar recipe on this website)
1 t. Dijon mustard
1 1/2 C. cooked Cannellini beans, drained and rinsed
1 C. fresh raspberries
salt & freshly ground pepper to taste
In a small skillet, heat the olive oil over medium heat. Add onions & thyme and saute until onions soften (about 5-6 minutes). Add the raspberry vinegar and the mustard, and stir until the liquid evaporates, about 1 minute. Turn off the heat.
Scrape the kernels off the cobs into a mixing bowl. Add the beans & raspberries. Add the onion mixture, season with salt & pepper and toss well. Fridge, uncovered, until chilled through, about 3 hours. Toss again when ready to serve.