Cooked - Summer Tomato, Bean, And Corn Salad With Miso Dressing

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Summer Tomato, Bean, And Corn Salad With Miso Dressing

1.0

2 ears of corn

1 bag fresh greens of your choice

2 tomatoes, diced, or a half-pint of cherry tomatoes, halved

1 avocado, cubed

1 cup cooked Rancho Gordo beans of your choice (we used Domingo Rojo) with about ¼ cup of bean broth, warmed

Fresh basil (optional)

1 tablespoon Shared Cultures miso

2 tablespoons vinegar of your choice (rice, sherry, or red wine), or freshly squeezed lime or lemon juice

3 tablespoons olive oil

Red onion

Remove the corn kernels from the cob. Bring a pot of salted water to a boil; add the corn and cook for 3 to 4 minutes. Strain, then set aside to cool.
In a large serving bowl, combine the greens, tomatoes, avocado, and corn.
Make the dressing by whisking the miso, vinegar, and olive oil into a bowl. Dress the warm beans with it and mix to incorporate.
Add the dressed beans to the salad and stir to combine. Taste and adjust the seasonings. Top with fresh basil, if desired. This salad can be served at room temperature or slightly chilled.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

Cuisine🇺🇸American

Occasions🧺PicnicsSummer Gatherings

Season☀️Summer

DifficultyVery Easy ⏰ 10m

Created 102 weeks ago

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