sweet summer corn and black bean salad

Summer may not officially start until June, but our local markets are filling up with traditional summer fruits and vegetables. Bins of grass green watermelons are slowly appearing in the produce section. The vendors at our farmers’ market are selling zucchini and yellow crookneck squash. My own little garden is producing its first cherry tomatoes, plum tomatoes, and summer squash. And, maybe best of all, fresh sweet corn is making its arrival.

About a week ago, I sent my husband to the grocery to pick up some fresh summer corn. We had decided to grill steaks on the gas grill for dinner, and when I think of grilling, I almost automatically think of corn on the cob. Wanting to mix things up a bit – because I’m wild and crazy like that – I did something a little different with the corn.

I sauteed the kernels just for a few minutes, added some black beans, a handful of cherry tomatoes, and some torn romaine lettuce. The salad was colorful, with a lovely sweetness from the corn and tomatoes. The beans provided a savory element in the salad, and all-in-all, the salad was light and refreshing.

It was a perfect summer, or almost summer, salad.

Yield: Serves 6.

Corn and Black Bean Salad

You can vary the amount of lettuce and tomatoes depending on your taste. Also, you can vary the salad dressing. I didn't bother making my own dressing this time but instead used a good bottle of light ranch dressing.


2-3 cups fresh corn kernels (from about 4 ears corn)
1 tablespoon extra-virgin olive oil
1 head of romaine lettuce, coarsely chopped
1 can black beans, drained and rinsed
1/2 to 1 cup cherry tomatoes, halved
1/4 to 1/2 cup ranch dressing, or other salad dressing of your choice


Preheat large sauté pan on medium high heat, 2-3 minutes. Sauté corn kernels in the olive oil until tender, about 2-4 minutes. Transfer corn to large bowl.

Combine remaining ingredients - black beans, lettuce, tomatoes - and toss with salad dressing, adding more if needed. Serve.

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    21 Responses to “shaved rutabaga with butter”

    1. Liren — March 26, 2010 @ 10:09 am

      I’m so excited that you posted this. Rutabagas get no love from me; not because I hate them, per se, I just ignore them. I will definitely try this.

      As for me and my hate-turned-loves: cilantro, tomatoes, and okra!!!

      • merrygourmet

        merrygourmet replied: — March 26th, 2010 @ 12:31 pm

        I forgot – I used to hate okra, too. I tend to ignore ugly foods, also, but I’m trying to get over it. 🙂

    2. Kim at Rustic Garden Bistro — March 26, 2010 @ 1:03 pm

      Love rutabagas! Great sweetener in my stocks during winter months.

      I’m almost ashamed to admit that I don’t like bean sprouts. I’m Vietnamese… I should be putting bean sprouts on everything I eat, but I can’t stand the stuff. So that’s my hate-hate.

      My love-love of the week is celery leaves. Love, love, love.

      Hate-love? We’re still workin’ on that one. My mom hopes that will be bean sprouts. 😉

      Happy Friday!


    3. SMITH BITES — March 26, 2010 @ 1:09 pm

      I swallowed peas whole – BUT in my defense, my mother only served the canned peas . . . can we say UHK?!!! I love frozen peas now (which is amazing that I wasn’t scarred for life) and use them to make pesto for crostini as well as pastas and risotto. By the way, have always love rutagagas – even as a kid . . . I know I’m weird!

    4. Acey — March 26, 2010 @ 1:24 pm

      Two words: Brussel Sprouts!

    5. redmenace — March 26, 2010 @ 1:46 pm

      Looks fantastic! I will have to try this. I’ve never tried rutabagas before. It’s on the 2010 list, for sure.

    6. tina — March 26, 2010 @ 9:01 pm

      I’ve never tried rutabaga. I’ve never known what to do with one. I’ll try your recipe though – it looks great!

      I will never eat okra!!!!!!!!!!!!

      • merrygourmet

        merrygourmet replied: — March 26th, 2010 @ 9:30 pm

        Tina – You mean you weren’t forced to eat rutabaga as a kid like I was? Seriously, this is a good recipe – you’ll like it.

        Redmenace – It’s a great veggie to have on your list. Enjoy!

        Smithbites – I can totally relate to the peas story. Your parents must have had great ways of preparing rutabagas to convince you early on that they are a great veggie.

        Acey – I felt the same about Brussels sprouts. It’s only been in the last year that I’ve become a Brussels convert.

        Kim – Good luck with the bean sprouts (and your mom!). 🙂

    7. Mauna — March 26, 2010 @ 11:19 pm

      Believe it or not, I hated onions when I was kid. And being Indian, onions were in everything. Now, I love them. Still can’t stand okra.

    8. Macaroni Mama — March 27, 2010 @ 9:24 am

      I went to your food photos. You make food look tantalizing.

    9. merrygourmet
      merrygourmet — March 27, 2010 @ 2:49 pm

      Mauna – Okra is a tough veggie to love. Slimy insides and all that. 🙂

      Macaroni Mama – Thank you very much! Feel free to comment anytime.

    10. MelodyJ — March 27, 2010 @ 10:37 pm

      I guess I’m the odd one. I love rutabaga as a kid. I just rediscovered them. I didn’t like onions. I grew to like them but I don’t want them to take over a dish. I didn’t like mustard as a kid but love it now . The spicy kind is a favorite. Thanks for the recipe!

    11. merrygourmet
      merrygourmet — March 28, 2010 @ 10:45 am

      Melody – It’s funny how our tastes change as we get older. And I’m certainly glad they do. If they didn’t, my kids would grow up to eat only granola bars and yogurt.

    12. Valen — March 28, 2010 @ 12:41 pm

      I think I will try this! I usually just mash or roast, but both methods take a lot of time and aren’t that delicious.

      • merrygourmet

        merrygourmet replied: — March 28th, 2010 @ 2:52 pm

        Valen – I hope you like it this way. I’ve never had it mashed, but that sounds sort of intriguing.

    13. ghweiss — March 28, 2010 @ 3:48 pm

      I like rutabagas in theory, but sometimes they just remind me in taste and texture of overcooked cabbage. It’s a mental image more than anything at this point.

    14. Trissa — March 29, 2010 @ 6:50 am

      Would you believe I have never had rutabagas? At least, now knowingly! But I am off to the US in three weeks – I’ll make sure to find some and try it.

    15. Jenny — March 29, 2010 @ 6:30 pm

      This looks delicious!

      Cooked carrots are an abomination.

    16. merrygourmet
      merrygourmet — March 29, 2010 @ 7:29 pm

      ghweiss – It’s hard to overcome those mental hang-ups we have about food. I can relate.

      Trissa – You must try some! Have a good trip, by the way.

      Jenny – I am SO with you on the carrots issue.

    17. Mardi@eatlivetravelwrite — April 2, 2010 @ 2:32 pm

      Well you know, you had me at butter! Not a fan of the rutabaga but perhaps with this recipe….

      • merrygourmet

        merrygourmet replied: — April 2nd, 2010 @ 2:54 pm

        Butter can make almost anything better. Just not cooked carrots.

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