INGREDIENTS
1/3 cup
Basil, loosely packed fresh leaves
1 14 ounce can
Cannellini beans
1 pint
Cherry tomatoes
2
ears Corn
2
Shallots, small
1/4 cup
Balsamic vinegar, aged
1/2 tbsp
Mustard, stone ground
2 cups
Quinoa, dry
1
Black pepper, Fresh ground
1
Kosher salt
1/4 cup
Olive oil