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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    13 Responses to “heirloom tomato bruschetta”

    1. Jennie — July 29, 2010 @ 8:53 pm

      I have a tomato-hating husband too, though I can sometimes entice him with a lovely platter of freshmade bruschetta. Can I just say I’m reading this as I eat a late dinner of marinara sauce and penne. This post reminded me I have a few tomatoes on the counter and some homemade olive bread in the freezer. Now imagine that bread as a base for this bruschetta. Yeah, I’m trying to resist the urge to go make it right now…

    2. I think cereal is a great meal! And this bruschetta looks delicious too 🙂

    3. Kate @ maître de moda — July 29, 2010 @ 10:11 pm

      Thank you for this! I will be making it ASAP.
      In the first picture, is that a cutting board that the tomatoes are sitting on? I love it!

      • merrygourmet

        merrygourmet replied: — July 29th, 2010 @ 10:19 pm

        Kate – Yes, a cutting board that I picked up a couple of years ago at Bed Bath & Beyond. I love it. 🙂

    4. Monet — July 30, 2010 @ 2:18 am

      I am so loving your blog! I found you through Brian’s A Thought for Food, and I feel like one lucky girl. I adore the Splendid Table and I listened to that same segment earlier this week (I listen via podcast). Thank you for sharing your beautiful pictures and a wonderful recipe!

    5. Heather @ The Single Dish — July 30, 2010 @ 9:42 am

      So pretty and looks so delicious! I love this app, great to bring or make for a party.

    6. foodies at home — July 30, 2010 @ 12:24 pm

      Beautiful! I love the mix of yellow and red tomatoes! Great photos!

    7. Brian @ A Thought For Food — July 30, 2010 @ 1:50 pm

      The Splendid Table is such a wonderful program… though I always seem to miss it. Huge fan of that and This American Life.

      Bruscetta is a perfect summer treat. It has so many wonderful, bright and crisp flavors! Perfect with a glass of white wine. I’m going to have to make this with the tomatoes that are growing in our garden. Great recipe!

    8. Ivy @ My Simple Food — August 3, 2010 @ 2:46 pm

      Thanks for the recipe, I am book marking this. Simple and yummy!

    9. Jason Phelps — August 3, 2010 @ 6:59 pm

      Simple and enjoyable. Couldn’t be better than that!


    10. Mardi@eatlivetravelwrite — August 19, 2010 @ 7:38 am

      Gorgeous and flavourful to boot. I love this time of year with the heirloom tomatoes – they really add something to a dish! Bruschetta is actually on my list of things to try very soon actually!

    11. Pingback: gratitude and good things | the merry gourmet

    12. I use a lot of tomatoes in cooking at my house (mostly thanks to my wife, who is a great cook). Thanks for sharing…keep writing!!!

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