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.
Southern Living JULY 2012
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.
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