2 (13.25 oz.) cans cannellini beans or great northern beans, rinsed and drained
2 tablespoons extra-virgin olive oil
1 yellow onion, finely chopped
3 cloves garlic, minced
1 jalapeño, finely chopped, optional
1/2 cup panko or seasoned breadcrumbs
1/3 cup fresh cilantro, finely chopped
1 tablespoon unsalted butter, melted
Sauce:
1/4 cup extra-virgin olive oil
1 tablespoon desired hot sauce
1 teaspoon soy sauce
kosher salt and freshly ground pepper, to taste
In a small bowl, whisk together 1/4 cup olive oil, hot sauce and soy sauce, if using, then season with salt and pepper. Set aside until ready to use. In a separate bowl, whisk together panko breadcrumbs and cilantro, then stir in melted butter until everything is thoroughly coated. Optional, place breadcrumbs in a small pan or skillet and toast over low heat for 5 minutes, or until crispy. Heat 2 tablespoons olive oil in a large pan or skillet over medium-high heat and sauté onion, corn and jalapeño, if using, for 6-8 minutes, or until softened. Season with salt and pepper, then add garlic and continue cooking for another 1 minute, or until fragrant. Remove from heat. In a large serve bowl, toss white beans with sautéed veggies, then pour olive oil dressing over the top. Toss together until coated, then sprinkle panko breadcrumbs on top. Serve immediately and enjoy.