Prep Time
20 Mins
Cook Time
23 Mins
Yield
Makes 6 servings
Photo: Van Chaplin; Styling: Buffy Hargett

How to Make It

Step 1

Cook butter beans in boiling salted water to cover 20 minutes or until tender; drain.

Step 2

Sauté corn in 1 Tbsp. hot oil in a small skillet over medium-high heat 2 to 3 minutes or until crisp-tender.

Step 3

Whisk together lemon juice, next 4 ingredients, and remaining 2 Tbsp. oil in a large bowl; stir in corn and butter beans. Serve immediately, or cover and chill up to 3 days.

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