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Community Recipe
from [marybillingsley]
Grilled Corn and Butter Bean Salad

Grilled Corn and Butter Bean Salad

From Southern Living Magazine, this is a delicious summer salad. Please note that fresh butter beans can be substituted for frozen beans.

  • Yield: 8 servings


  • 1 (16oz) package(s) frozen butter beans
  • 4 ear(s) fresh corn husks removed
  • 1 large red onion thickly sliced
  • 1 large red bell pepper cut in thick rings
  • 3/4 cup(s) mayonnaise
  • 3 tablespoon(s) chopped fresh basil
  • 1 clove(s) garlic pressed
  • 1 teaspoon(s) salt
  • 1 teaspoon(s) worchestershire sauce
  • 1/2 teaspoon(s) freshly ground black pepper
  • 1 cup(s) grape tomatoes halved


1. Cook butter beans according to package directions; drain and cool completely, about 20 minutes.

2. Meanwhile, preheat grill to medium high heat, around 350-400 degrees. Grill the corn, covered with the grill lid, 15 minutes or until done, turning every 4 to 5 minutes. (Some kernels will begin to char and pop). At the same time, grill the onion and bell pepper slices, covered with the grill lid, 5 minutes on each side or until tender. Cool all vegetables completely, about 20 minutes.

3. Cut kernels from cobs. Discard the cobs.

4. Stir together the mayonnaise and the next 5 ingredients. Stir in the tomatoes, corn kernels, onion and pepper pieces. Add salt to taste. Cover and chill 2 to 8 hours before serving. Store in the refrigerator up to 3 days.

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Grilled Corn and Butter Bean Salad recipe