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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