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.

Recipe by Southern Living July 2012

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Iain Bagwell; Styling: Annette Joseph

Recipe Summary

hands-on:
35 mins
total:
3 hrs 20 mins
Yield:
Makes 8 to 10 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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).

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

  • 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.