COURSE:
BBQ, Salad, Side Dish
A Celebration of Summer Produce
This recipe lets simple seasonal ingredients shine. Sweet corn and asparagus bring natural sweetness and freshness, while creamy white beans add substance and make the salad feel hearty enough to hold its own on the table. The result is colourful, nourishing and perfect for sunny days.
The Dressing That Brings It All Together
What makes this salad special is the warm spring onion dressing. Hot oil is poured over sliced spring onions and garlic, softening them and releasing their flavour before they’re mixed with fresh lime juice and chilli. The dressing is zesty, savoury and just a little spicy, coating every ingredient with bold flavour.
Quick and Easy in the Instant Pot
The Instant Pot makes light work of cooking the vegetables perfectly. The corn stays sweet and juicy, while the asparagus remains bright green with just the right amount of bite. With minimal cooking time and very little hands-on effort, it’s an easy dish to pull together for lunch, dinner or entertaining.
How to Serve It
Serve this salad slightly warm alongside grilled chicken, fish, steak or barbecue favourites. It’s equally delicious as part of a picnic spread or served with crusty bread for a light lunch. The combination of beans and vegetables also makes it substantial enough to enjoy as a simple meat-free meal.
Perfect for Sharing
This recipe is ideal for gatherings, potlucks and outdoor dining. The flavours continue to develop as the salad sits, making it a great make-ahead option. It’s easy to transport, easy to serve and guaranteed to add colour to any table.
Bright, Fresh and Full of Flavour
With sweet corn, creamy beans, tender asparagus and a punchy lime-chilli dressing, this White Bean & Corn Summer Salad is proof that simple ingredients can deliver big flavour. Fresh, colourful and effortlessly satisfying, it’s the kind of recipe you’ll return to all summer long.
White Bean & Corn Summer Salad
Prep Time:
15
Cook Time:
25
Servings:
4-6
Total Time:
40
Ingredients
5 spring onions
1 garlic clove
½ cup neutral oil
1 chilli
2 limes
4 ears corn
1 cup water
2 bunches asparagus (approx. 180g each)
2 x 400g tins white beans
80g baby spinach
50g Parmesan
Instructions
- Thinly slice 5 spring onions and place them into a large heatproof bowl. Grate in 1 garlic clove.
- Set your Instant Pot to the sauté setting. Add ½ cup neutral oil and heat until shimmering and just below smoking. Carefully pour the hot oil over the spring onions and garlic. It should sizzle and soften the onions slightly.
- Finely dice 1 chilli and stir it into the warm oil mixture. Squeeze in the juice of 2 limes and season well with salt and pepper. Stir everything together and set aside while you cook the vegetables.
- Place 1 cup water into the Instant Pot insert. Sit the trivet inside, then place 4 ears corn on top. Seal the lid and cook on high pressure for 2 minutes. Quick release the pressure and carefully remove the corn.
- Immediately add 2 bunches asparagus (approx. 180g each) to the Instant Pot. Seal the lid again and cook on high pressure for 0 minutes, then quick release straight away. The asparagus should be bright green and just tender.
- Allow the corn to cool slightly until comfortable enough to handle. Cut the asparagus into bite-sized pieces and cut the kernels from the corn cobs.
- Drain and rinse 2 x 400g tins white beans and add them to the dressing along with the asparagus and corn. While the corn is still warm, stir through 50g Parmesan so it melts slightly into the dressing and clings to the vegetables and beans.
- Add 80g baby spinach and toss everything together until the spinach softens slightly from the warmth of the salad. Taste and adjust the lime, salt, or chilli as needed.
- Serve straight away while still slightly warm
Notes
This recipe is perfect for multi-cookers like the Instant Pot Pro Multi-Cooker 5.7L in Coconut White.
White Bean & Corn Summer Salad
COURSE:
BBQ, Salad, Side Dish
Prep Time:
15
Cook Time:
25
Servings:
4-6
Total Time:
40
Ingredients
5 spring onions
1 garlic clove
½ cup neutral oil
1 chilli
2 limes
4 ears corn
1 cup water
2 bunches asparagus (approx. 180g each)
2 x 400g tins white beans
80g baby spinach
50g Parmesan
Instructions
- Thinly slice 5 spring onions and place them into a large heatproof bowl. Grate in 1 garlic clove.
- Set your Instant Pot to the sauté setting. Add ½ cup neutral oil and heat until shimmering and just below smoking. Carefully pour the hot oil over the spring onions and garlic. It should sizzle and soften the onions slightly.
- Finely dice 1 chilli and stir it into the warm oil mixture. Squeeze in the juice of 2 limes and season well with salt and pepper. Stir everything together and set aside while you cook the vegetables.
- Place 1 cup water into the Instant Pot insert. Sit the trivet inside, then place 4 ears corn on top. Seal the lid and cook on high pressure for 2 minutes. Quick release the pressure and carefully remove the corn.
- Immediately add 2 bunches asparagus (approx. 180g each) to the Instant Pot. Seal the lid again and cook on high pressure for 0 minutes, then quick release straight away. The asparagus should be bright green and just tender.
- Allow the corn to cool slightly until comfortable enough to handle. Cut the asparagus into bite-sized pieces and cut the kernels from the corn cobs.
- Drain and rinse 2 x 400g tins white beans and add them to the dressing along with the asparagus and corn. While the corn is still warm, stir through 50g Parmesan so it melts slightly into the dressing and clings to the vegetables and beans.
- Add 80g baby spinach and toss everything together until the spinach softens slightly from the warmth of the salad. Taste and adjust the lime, salt, or chilli as needed.
- Serve straight away while still slightly warm
Notes
This recipe is perfect for multi-cookers like the Instant Pot Pro Multi-Cooker 5.7L in Coconut White.
A Celebration of Summer Produce
This recipe lets simple seasonal ingredients shine. Sweet corn and asparagus bring natural sweetness and freshness, while creamy white beans add substance and make the salad feel hearty enough to hold its own on the table. The result is colourful, nourishing and perfect for sunny days.
The Dressing That Brings It All Together
What makes this salad special is the warm spring onion dressing. Hot oil is poured over sliced spring onions and garlic, softening them and releasing their flavour before they’re mixed with fresh lime juice and chilli. The dressing is zesty, savoury and just a little spicy, coating every ingredient with bold flavour.
Quick and Easy in the Instant Pot
The Instant Pot makes light work of cooking the vegetables perfectly. The corn stays sweet and juicy, while the asparagus remains bright green with just the right amount of bite. With minimal cooking time and very little hands-on effort, it’s an easy dish to pull together for lunch, dinner or entertaining.
How to Serve It
Serve this salad slightly warm alongside grilled chicken, fish, steak or barbecue favourites. It’s equally delicious as part of a picnic spread or served with crusty bread for a light lunch. The combination of beans and vegetables also makes it substantial enough to enjoy as a simple meat-free meal.
Perfect for Sharing
This recipe is ideal for gatherings, potlucks and outdoor dining. The flavours continue to develop as the salad sits, making it a great make-ahead option. It’s easy to transport, easy to serve and guaranteed to add colour to any table.
Bright, Fresh and Full of Flavour
With sweet corn, creamy beans, tender asparagus and a punchy lime-chilli dressing, this White Bean & Corn Summer Salad is proof that simple ingredients can deliver big flavour. Fresh, colourful and effortlessly satisfying, it’s the kind of recipe you’ll return to all summer long.
