janet @ the taste space

Skillet-Toasted Corn, Tomato and Anasazi Bean Salad

In Favourites, Mains (Vegetarian), Salads on September 9, 2011 at 6:38 AM

Buying a dozen ears of corn on impulse means lots of corny recipes!

Eating corn as a simple side is delicious right from the cob, but my specialty is one-pot meals. Preferably with beans. I have started to feel that a meal isn’t complete if there are no beans. I miss them that much. 😉

I already knew this was going to be the year of the bean, but I have been slow on trying out my heirloom beans. I have a hard time using up an ingredient that will be nearly impossible for me to replenish. But after reorganizing my kitchen into a virtual bean library with rows of Mason jars housing my beans, it became apparent just how many beans I have! Lots! And I should really start to cook with them. It will be ok, even if I love them to bits. It will just give us an excuse to wander back to New York or San Francisco.

Imagine how excited I was to find a salad for both corn and heirloom beans. Martha called for Jacob’s Cattle Beans. I went downstairs to soak them.

Except I couldn’t find Jacob’s Cattle Beans. My beans are organized by use, and the heirloom beans by colour… not alphabetically. I scoured my list of beans I bought from Kalustyan’s and turns out I don’t have Jacob’s Cattle Beans. Drats! I googled a bit and figured Anasazi beans could substitute as they are a sweeter, mealy bean similar to Jacob’s Cattle Beans. Colourfully dappled when dry, they sadly loose their fun colours after cooking. Anasazi beans are quick cooking, and apparently don’t need any pre-soaking (although I did anyways). Pinto beans could easily substitute if you are heirloom-less.

Now that we had our bean selection under control, I got the beans simmering the next afternoon. Each component of the salad was meant to shine, so meanwhile, I toasted the corn kernels in a skillet over the stovetop. Next, I cooked down some cocktail tomatoes with thyme. I tried to cook the tomatoes in a non-stick wok without oil but they stuck anyways. If you add oil it may not be a problem for you, but to capture all those browned bits, I deglazed the pan with some the broth from the cooked beans. I threw in the beans and corn to help meld the flavours. The dressing was simple, with balsamic vinegar, olive oil, chili flakes and salt and it rounded out the salad nicely. Served on top of your leafy green of choice, you have a typical one-pot Janet bean salad.

This is my submission to Deb for this week’s Souper Sundays, to Ivonne at Cream Puffs in Venice for this week’s Magazine Mondays, and to this month’s Monthly Mingle featuring Scintillating Salads.

Skillet-Toasted Corn, Tomato and Anasazi Bean Salad

1 cup dried anasazi beans (or pinto, or appaloosa, or pink bean), soaked overnight and rinsed (or 2 cups canned beans)
1 bay leaf
2 cups fresh corn kernels (from 2 ears of corn)
1 garlic clove, sliced
12 cocktail tomatoes, quartered (350g)
2 tsp chopped fresh thyme
3 tbsp good-quality balsamic vinegar
1 tsp extra virgin olive oil
1/2 tsp Aleppo chili flakes, or to taste
1/2 tsp salt (consider adding a touch of smoked salt), or to taste
8 Romaine lettuce leaves

1.  Place beans with enough water or vegetable broth to cover by 1-2″ of water. Add bay leaf and bring to a boil. Reduce heat; simmer gently. Cook, stirring occasionally, until beans are tender, about 40 minutes. Drain, reserving some of the broth, and transfer to a bowl.

2. Heat a large, heavy non-stick skillet over medium-high heat, and add corn. Cook, stirring occasionally, until corn begins to brown, 4 to 5 minutes. Add garlic, and cook, stirring frequently, until corn is browned and begins to pop, another 3 to 4 minutes. Add to beans.

3. Wipe skillet, return to medium-high heat, and add 1 teaspoon oil. Add tomatoes, in a single layer, and thyme. Cook, turning occasionally, until soft and beginning to char, 6 to 7 minutes.

4. By this time, the tomatoes had stuck to my pan, so I deglazed with a bit of broth. Add the beans and corn to the tomatoes and simmer until broth has nearly evaporated. Remove from heat.

5. Meanwhile, whisk oil, vinegar, red-pepper flakes, and salt in a small bowl. Pour over beans, stirring gently. Spoon over lettuce, and serve.

Serves 6.

  1. wow- your bean collection is amazing! your salad looks delicious and filling, too. i’ve never heard of anasazi beans!

  2. Nutritious and satisfying salad..

  3. Those rows of jars are just gorgeous! Using mason jars to organize (and show off) your pantry is such a great idea

  4. Umm wow. Your bean collection is gorgeous! And if you ever need me to send you beans from Kalustyan’s – have no fear! I’m more than happy to do so.

    This salad looks delicious. I’ve been trying to incorporate corn into all my meals since it’s so good now and I can’t wait to try this!

  5. I thought my bean collection was extensive but you put me to shame!

  6. What a great pantry you have! Looks like a wonderful recipe.

  7. I have never seen such an extensive or beautiful selection of beans. I wonder if there’s somewhere in LA that carries such a wide variety?

  8. Your bean collection is outstanding. I covet it! 😉 This salad looks wonderful–I love all of the ingredients. I am sure it is wonderful with the sweet toasty corn. Thanks for sharing it with Souper Sundays.

  9. I’m so impressed with your bean collection! Not only is it organized, but beautiful and eye-catching!

  10. […] shown you how great corn can be, from the simple grilled ears, to pan-toasting the kernels for a salad, or boiling the corn to put in a quinoa salad, or as a savoury filling for a cornmeal […]

  11. […] The Taste Space shared Skillet-Toasted Corn, Tomato, and Anasazi Bean Salad […]

  12. […] my jetlag finally subsided enough that I was ready to tackle the kitchen, I peered into my bean collection, glanced out at my garden brimming with herbs, and figured a light, lemony, baked bean dish was in […]

  13. Oh Janet as you know I am completely in love with your well organized mason jars!!! I must do this in my kitchen. My main pantry shelf is really deep though, I like how yours is shallow for easy access.

  14. […] lima beans, giant lima beans, flageolet beans, bring them on! Ashley thought it was amusing that my bean collection had so many of the same white beans in different […]

  15. the idea that Martha Stewart would have a bean that you don’t appalls me. Seriously. That salad looks fantastic! Can’t wait until it’s time for corn again!

  16. I’d never even heard of these beans until I saw this post. That salad is making my mouth water!

  17. […] Janet of the taste space made Skillet-Toasted Corn, Tomato and Anasazi Bean Salad from Whole Living … and Roasted Carrot and Lentil Soup with Hariss and Mint from Bon Appétit. […]

  18. […] have so many beans that Rob thinks it would be really funny if I put them all in one big bean salad. But they all cook […]

  19. […] Anasazi beans, or flageolet beans, or even French du Puy or black beluga lentils. Throw them into a glass jar for easy storage, and you have a pretty dust collector for the less […]

  20. […] the year of the bean concludes (or is just beginning), it is nice to revisit some new finds. My mom introduced me to […]

  21. […] when I discuss the virtues of lentils over chickpeas. Although walking into my kitchen, with its rows of dried beans are a quick giveaway. If you make it up into my study, then my collection of cookbooks is a dead […]

  22. […] Asparagus, Strawberry and Basil Salad with Mosto Cotto Asparagus Ribbon Salad with Mosto Cotto and Almonds Skillet-Toasted Corn, Tomato and Anasazi Bean Salad […]

  23. […] I am actually looking at this as an opportunity to force myself to eat through my pantry. Eat all my beans before we trek out to Texas. I can replenish my stash from Rancho Gordo once we settle […]

  24. […] idea. We have hired movers, so it couldn’t be too bad, right? Actually, with my collection of beans and cookbooks, I am slightly worried that the 2 movers won’t be enough. Anyhow, before we […]

  25. […] my collection of beans are predominantly Southwestern or pinto bean hybrids (Rio Zape, Bolita, Anasazi, Rattlesnake, Appaloosa, etc). Not sure what to make with them. What are your favourite recipes for […]

  26. […] is nothing like a move to show you how much stuff you have. One thing I have plenty of are beans. Common beans like chickpeas and lentils but also a multitude of heirloom beans. I bought a bunch […]

  27. […] another variation on the corn + tomato + bean salad, try this one with a balsamic dressing, toasted in a […]

  28. […] be feasible (beans are heavy). I have recruited very loving family and friends help me collect my heirloom bean stash. My Christmas present included heirloom beans (and tote bag) my brother picked from Rancho […]

  29. […] may hoard and admire my (completely edible) bean collection. Likewise, Rob drinks through his beer collection. I will admit that I know very little about beer, […]

  30. […] Thus, when we moved to Houston, we pared down our kitchen, minimalist-style. Minimalist, in comparison, because I am not willing to compromise in the kitchen, either. Do I need 5 different whole grains all the time? No. I will repopulate my kitchen with my favourites. Quinoa, brown rice and oats. Beans? Right now, I have been mainly munching on canned beans (we don’t have containers/bags to freeze beans yet and time has been a bit sparse). OK, I will still have many beans (don’t forget, I can order from Rancho Gordo directly!) but my collection will not as big as my last. […]

  31. […] Skillet-toasted corn, tomato and Anasazi bean salad […]

  32. […] Recipe and Photo credit to tastespace.wordpress.com […]

  33. […] Skillet-Toasted Corn, Tomato and Anasazi Bean Salad from tastespace.wordpress.com […]

  34. […] Skillet-Toasted Corn, Tomato and Anasazi Bean Salad from tastespace.wordpress.com […]

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