Summer Orange Blossom Salad (Corn, Peas And Beans)

• 1 15-16 ounce can cannellini beans
• 1 cup cooked peas
• 1 cup cooked corn kernels
• 1/4 cup minced sun-dried tomatoes
• 1 large shallot
• 2 tablespoons minced pine nuts
• extra virgin olive oil
• zest of one lemon
• orange blossom water
• salt and fresh cracked pepper

1. Rinse your cannellini beans well, drain and place in a large serving bowl.
2. Add to the bowl your peas and corn (if recently cooked, let them cool before adding).
3. Minced up your shallots, sun-dried tomatoes and pine nuts. Add them to the bowl too. Toss everything lightly and drizzle with EVOO.
4. Zest the lemon right into the bowl.
5. Squirt the lemon juice over, tasting after using 1/2 the lemon to see if it needs more - you want the right balance of acidity without being too tart. This is going to depend on the size and ripeness of your lemons.
6. You don't need a lot of orange blossom water. Really, just a small splash or two. If you're hesitant, measure out two teaspoons first, toss everything and then taste, adding more a teaspoon at a time.
7. Give everything a final toss, add salt and pepper to taste and keep chilled/covered until you're ready to eat it!

cannellini beans, peas, corn kernels, tomatoes, shallot, nuts, extra virgin olive oil, zest of one lemon, orange blossom water, salt

Taken from food52.com/recipes/28368-summer-orange-blossom-salad-corn-peas-and-beans (may not work)