Grilled Corn-and-Butter Bean Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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 |
Directions:
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.
5. *Fresh butter beans may be substituted.
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