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Shared Culture's Summer Tomato, Bean, and Corn Salad with Miso Dressing


Bean, corn, and tomato salad on a serving plate

We love teaming up with like-minded food companies, and our partnership with Shared Cultures has been especially rewarding. They have been producing an incredible line-up of small-batch fermented food products, many of them using Rancho Gordo heirloom beans. 

Eleana Hsu, one of the co-founders, showed us how to make her favorite miso dressing. She follows says you can mix up the flavors of the dressing by adding chopped garlic, ginger, fresh herbs, or honey.

For the salad:

  • 2 ears of corn
  • 1 bag fresh greens of your choice
  • 2 tomatoes, diced, or a half-pint of cherry tomatoes, halved
  • 1 avocado, cubed
  • 1 cup cooked Rancho Gordo beans of your choice (we used Domingo Rojo) with about 1/4 cup of bean broth, warmed 
  • Fresh basil (optional)

For the Miso Dressing: 

  • 1 tablespoon Shared Cultures miso
  • 2 tablespoons vinegar of your choice (rice, sherry, or red wine), or freshly squeezed lime or lemon juice
  • 3 tablespoons olive oil

Serves 2 to 3

  1. Remove the corn kernels from the cob. Bring a pot of salted water to a boil; add the corn and cook for 3 to 4 minutes. Strain, then set aside to cool.
  2. In a large serving bowl, combine the greens, tomatoes, avocado, and corn.
  3. Make the dressing by combining the miso, vinegar, and olive oil into the bowl of warm beans and whisking until everything is incorporated.
  4. Add the dressed beans to the salad and stir to combine. Taste and adjust the seasonings. Top with fresh basil, if desired. This salad can be served at room temperature or slightly chilled.


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