Boistfort Valley Farm
Community Supported Recipe Box

Bean, Corn, and Tomato Salad


  • 2 tablespoons olive oil
  • 1 leek, halved lengthwise and chopped
  • 4 cloves garlic, minced
  • 1 pepper, halved and chopped
  • Corn kernels from 3 ears corn
  • 2 tablespoons fresh lime juice
  • Fresh beans (see recipe)
  • most of a pint of chopped sungold tomatoes (leave a dozen to eat!)
  • Salt and pepper to taste
  • Garnish: 2 Tbsp chopped cilantro, crumbled cotija cheese


dish: salad
season: fall

Sauté leek, garlic and peppers in olive oil until soft. Add corn and cook over medium low heat until warmed through, about five minutes. Add lime juice and continue to cook on low heat. Add warm beans and a splash of leftover bean liquid if available (up to 1/6 cup). Continue cooking, stirring to combine flavors. Toss in chopped tomatoes and remove from heat. Season with salt and pepper. Add chopped cilantro and cheese as desired.