Grilled Corn and Butter Bean Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Ingredients:
1 (16oz) package(s) frozen butter beans |
4 ear(s) fresh corn husks removed |
1 large red onion thickly sliced |
1 large red bell pepper cut in thick rings |
3/4 cup(s) mayonnaise |
3 tablespoon(s) chopped fresh basil |
1 clove(s) garlic pressed |
1 teaspoon(s) salt |
1 teaspoon(s) worchestershire sauce |
1/2 teaspoon(s) freshly ground black pepper |
1 cup(s) grape tomatoes halved |
Directions:
1. Cook butter beans according to package directions; drain and cool completely, about 20 minutes.
2. Meanwhile, preheat grill to medium high heat, around 350-400 degrees. Grill the corn, covered with the 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 the onion and bell pepper slices, covered with the grill lid, 5 minutes on each side or until tender. Cool all vegetables completely, about 20 minutes.
3. Cut kernels from cobs. Discard the cobs.
4. Stir together the mayonnaise and the next 5 ingredients. Stir in the tomatoes, corn kernels, onion and pepper pieces. Add salt to taste. Cover and chill 2 to 8 hours before serving. Store in the refrigerator up to 3 days.
|
|