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Ingredients 1/3 cup sun-dried tomatoes, oil-packed, finely diced + 2 tablespoons of the oil from the jar 1 clove garlic, finely minced or grated on a microplane kosher salt, see notes 1/4 cup white balsamic vinegar, plus more to taste 1/4 cup extra-virgin olive oil two 15-oz cans of small white beans, see notes, drained and rinsed 2 ears corns, shucked 1 small zucchini, finely diced to yield 2 cups 1/2 cup finely diced red onion 3 to 4 scallions, thinly sliced to yield 1 cup 1 jalapeo, seeded and finely diced, optional fresh basil or parsley, finely chopped to yield 1/2 to 1 cup Instructions In a large bowl, whisk together the sun-dried tomatoes, garlic, and vinegar with a pinch of salt

Meanwhile combine the remaining water with the mung bean starch and stir until there are no more lumps.3 cups water, cup mung bean starch Once the water is steaming and bubbles start forming at the bottom (but it's not simmering or boiling), reduce the heat to medium high

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