Iroquois White Corn Project

White Bean and Corn with Capers



  • 7.5 oz. Hulled White Corn, cooked/prepared ahead
  • ½ can (7.5 oz.) cannellini beans, rinsed and drained
  • ¼ small red onion, minced
  • 1 – 2 tablespoons capers, rinsed and cut into small pieces
  • ½ tablespoon olive oil
  • ½ tablespoon lemon-infused olive oil
  • 1 teaspoon white wine vinegar or champagne vinegar
  • 1 tablespoon chopped parsley
  • Salt and pepper to taste


  1. Prepare ahead Iroquois Hulled White Corn. See directions here.
  2. In a bowl, combine beans, well-cooked hulled corn, onion, capers, olive oils and vinegar. Mix, mashing beans and corn until desired consistency. Add parsley, salt and pepper and mix well.
  3. Top crostini or French bread slices with mixture. Makes approximately 25-30 crostini.

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