Grilled Corn-and-Butter Bean Salad

Photo: Iain Bagwell; Styling: Annette Joseph
This grilled corn and bean salad is a take on traditional succotash and features fresh grilled corn, butter beans, bell pepper and tomatoes.  The creaminess comes from an herbed mayonnaise mixture.

Yield:

Makes 8 to 10 servings

Recipe from

Recipe Time

Hands-on: 35 Minutes
Total: 3 Hours, 20 Minutes

Ingredients

1 (16-oz.) package frozen butter beans*
4 ears fresh corn, husks removed
1 large red onion, cut into thick slices
1 large red bell pepper, cut into thick rings
3/4 cup mayonnaise
3 tablespoons chopped fresh basil
1 garlic clove, pressed
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground pepper
1 cup halved grape tomatoes

Preparation

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

2. Meanwhile, preheat grill to 350° to 400° (medium-high) heat. Grill corn, covered with 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 onion and bell pepper, covered with grill lid, 5 minutes on each side or until tender. Cool all vegetables completely (about 20 minutes).

3. Cut kernels from cobs. Discard cobs. Chop onion and bell pepper into 1/2-inch pieces.

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

*Fresh butter beans may be substituted.

Note:

July 2012