Grilled Corn and Butter Bean Salad
The ultimate summer refreshment awaits with this Grilled Corn and Butter Bean Salad. Freshly grilled corn meets creamy butter beans in a vibrant salad that’s perfect for warm days. Easy to make and packed with flavor, this salad is your go-to dish for barbecues and gatherings. Give it a try tonight!
Equipment
- Garlic Press
Ingredients
- 1 10-oz package butter beans Note: you can also use fresh beans, I used lima beans
- 4 ears corn husks removed
- 1 medium red onion cut into ½-inch slices
- 1 whole red bell pepper cut into 4 big pieces
- 1 tablespoon olive oil
- 1 cup grape tomatoes halved
- 1 whole jalapeño minced
- ¾ cup mayonnaise
- 1 clove garlic pressed
- ½ teaspoon salt
- ½ teaspoon black pepper freshly ground
- 3 tablespoons fresh cilantro chopped
Instructions
- Cook butter beans according to package directions and drain and cool completely. This will take about 20 minutes.
- While beans are cooking, heat grill to medium-high. Brush corn, red pepper, and onions with olive oil. Place on grill and close lid.
- Turn corn every 4 to 5 minutes until all sides are charred. Flip red peppers and onion after 5 minutes and remove from grill once second side has grilled for 4 to 5 minutes.
- Let cool and then cut corn from cobs and chop pepper and onion into ½-inch pieces.
- In a large bowl, combine mayonnaise, garlic, salt, and pepper. Stir to mix and add butter beans, corn, red pepper, onion, tomatoes, and jalapeño. Toss to combine.
- Sprinkle cilantro on top and refrigerate for at least 2 hours. Serve chilled.
Notes
- Storage: Will keep in the refrigerator for about 3 days.
- Best Served Cold: Tastes best straight out of the refrigerator when it is very cold.