Cabbage, White Bean & Nectarine Salad

Cabbage, White Bean & Nectarine Salad


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes


Yields or Serves:  

[Total: 3   Average: 5/5]

In Tiny New York Kitchen’s spirit of “Work With What You Got” I decided to create this salad with things I had in my refrigerator and pantry. The result was outstanding. You can serve this as a main or side salad. 

  • 2 Cup Chopped Red Cabbage
  • 2 Cups Drained White Beans
  • 1 Large Diced Nectarine
  • 2 Large Fresh Corn on the Cobs (Cooked & Removed From Cob)
  • 1 Cup Diced Yellow Onion
  • 2 Seeded & Diced Aleppo Chili Peppers
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Freshly Ground Pepper
  • Freshly Squeezed Lime Juice From 2 Limes
  • 3 Tablespoons Olive Oil
  1. In a large-size bowl combine red cabbage, white beans, nectarines, corn, onions, and Aleppo chili peppers. Mix well. Add kosher salt and pepper. Stir to combine well. Stir in lime juice and olive oil.
  2. Cover with plastic wrap and place in fridge. Let chill for at least 3 hours. Remove from fridge and transfer to serving bowl. Serves 4.
  3. © Victoria Hart Glavin


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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