This colorful veggie salad combines our hearty Golden Jacob's Cattle Beans with sweet corn and refreshing tomato. Balsamic vinegar adds a touch of bright acidity, while smoked cheese and crushed red pepper give this dish a dash of spicy, smoky flavor.

Prep time: 10 min

Cook time: 120 min

Total time: 130 min

Jacobs Cattle Gold Beans with Corn and Tomato
Copyright Recipe © 2014 Woodland Foods


  • 2 Cups Jacob's Cattle Gold Beans

  • 8 Cups Vegetable Broth Or Water

  • 3 1/2 Cups Fresh Corn Kernels, from 3 ears

  • 1 Clove Garlic, sliced

  • 3 Tablespoons Olive Or Grapeseed Oil, divided

  • 3 Plum Tomatoes, cut lengthwise into eighths

  • 2 Teaspoons Fresh Thyme, chopped

  • 3 Ounces Smoked Cheese Such As Gouda Or Cheddar, cut into 1/4-inch cubes

  • 3 Tablespoons Balsamic Vinegar

  • 1 Teaspoon Crushed Red Pepper, or more to taste

  • Fine Sea Salt

  • Fine Ground Black Pepper

  • 8 Romaine Lettuce Leaves, washed and chopped


  1. Soak beans overnight in cold water.

  2. Drain and place beans in large stock pot with broth and large pinch of salt. Bring to a boil, then simmer on medium-low heat for 1-1/2 hours, or until beans are tender. Drain and place beans in large bowl.

  3. Brown corn in skillet over high heat until some visible charring appears and kernels begin to pop. Add garlic and cook for 2 minutes, then add corn and garlic mixture to beans.

  4. Add 1 tablespoon oil to same skillet, and sauté tomatoes over high heat for 7 minutes, or until beginning to char. Add thyme and cook for 1 additional minute. Add tomatoes to beans and corn, and allow mixture to come to room temperature before adding cheese cubes.

  5. Whisk together vinegar, crushed red pepper, salt and remaining oil in bowl. Toss dressing with bean mixture.

  6. Season to taste with salt and black pepper. Serve on chopped romaine lettuce.