This colorful veggie salad combines our hearty Golden Jacob's Cattle Beans with sweet corn and refreshing tomato. Balsamic vinegar adds a touch of bright acidity, while smoked cheese and crushed red pepper give this dish a dash of spicy, smoky flavor.
Prep time: 10 min
Cook time: 120 min
Total time: 130 min
Ingredients
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2 Cups Jacob's Cattle Gold Beans
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8 Cups Vegetable Broth Or Water
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3 1/2 Cups Fresh Corn Kernels, from 3 ears
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1 Clove Garlic, sliced
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3 Tablespoons Olive Or Grapeseed Oil, divided
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3 Plum Tomatoes, cut lengthwise into eighths
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2 Teaspoons Fresh Thyme, chopped
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3 Ounces Smoked Cheese Such As Gouda Or Cheddar, cut into 1/4-inch cubes
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3 Tablespoons Balsamic Vinegar
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1 Teaspoon Crushed Red Pepper, or more to taste
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8 Romaine Lettuce Leaves, washed and chopped
Directions
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Soak beans overnight in cold water.
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Drain and place beans in large stock pot with broth and large pinch of salt. Bring to a boil, then simmer on medium-low heat for 1-1/2 hours, or until beans are tender. Drain and place beans in large bowl.
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Brown corn in skillet over high heat until some visible charring appears and kernels begin to pop. Add garlic and cook for 2 minutes, then add corn and garlic mixture to beans.
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Add 1 tablespoon oil to same skillet, and sauté tomatoes over high heat for 7 minutes, or until beginning to char. Add thyme and cook for 1 additional minute. Add tomatoes to beans and corn, and allow mixture to come to room temperature before adding cheese cubes.
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Whisk together vinegar, crushed red pepper, salt and remaining oil in bowl. Toss dressing with bean mixture.
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Season to taste with salt and black pepper. Serve on chopped romaine lettuce.