Summer Tomato & Corn Salad with Tomato Miso Dressing

A fresh, hearty salad that celebrates peak-season produce and pantry-friendly miso dressing.
Serves: 2–4 | Ready in: ~20 minutes

Featuring: Shared Cultures Tomato Miso 

Ingredients

Salad

• 2 ears of corn
  
• 2 tomatoes (or ½ pint cherry tomatoes), diced or halved
  
• 1 avocado, cubed
  
• 1 bag of fresh greens (e.g. arugula, spinach, mixed greens)
  
• 1 cup cooked beans of your choice (we love Rancho Gordo varieties!)
  

Miso Dressing (keeps for 1 week in the fridge)

• 1 tbsp Shared Cultures Tomato Miso or any miso of your choice
  
• 2 tbsp vinegar (rice, sherry, red wine, or fresh lime/lemon juice)
  
• 3 tbsp olive oil
  
• Optional additions: a splash of reserved bean water, chopped garlic, ginger, fresh herbs, or a touch of honey
  

Method

1. Cook the beans according to package instructions. Once done, strain and set aside, reserving a bit of the cooking liquid if desired.

2. Boil the corn in salted water for 3–4 minutes. Let cool, then carefully slice the kernels off the cob.

3. In a large bowl, combine the greens, diced tomatoes, avocado, and corn kernels.

4. Prepare the dressing:

• Option 1 (classic): In a separate bowl or jar, whisk together the miso, vinegar, olive oil, and any optional add-ins.
  
• Option 2 (enhanced flavor): While beans are still warm, mix in the miso and a splash of bean water. Stir to dissolve, then whisk in vinegar and olive oil to form a thick, rich dressing.
  

5. Toss everything together — greens, veggies, beans, and dressing — until evenly coated.

6. Serve immediately at room temperature or lightly chilled.