Ingredients

• 19 oz can black beans, drained and rinsed
• 300 g Lima beans (fresh or frozen)
• 1 large cob corn
• 2 tbsp butter
• 1 large leek, sliced into half moons (white part only)
• 1 clove garlic, minced
• 2 tsp white miso paste
• 125 g feta cheese
• 1 tbsp Dijon mustard
• 1/8 cup extra virgin olive oil
• 1/8 cup fresh basil leaves (packed), torn into tiny pieces or minced

Directions

1. Roast corn (husk on) on a BBQ grill on medium heat for 30-45 minutes.

2. Remove kernels from corn cob by sliding a knife (be careful!) vertically down each side until all kernels are released (or use one of these!). Place kernels in bowl and set aside.

3. Steam Lima beans for 3 minutes and add to corn.

4. In a small sauté pan, melt butter over medium heat. Add in leek, garlic and miso paste, mashing the miso paste to mix into the butter. Sauté until vegetables are softened, about 5 minutes.

5. Place leek/garlic mixture into small bowl and add Dijon, olive oil and basil leaves.

6. Crumble feta into salad, toss to coat evenly and serve warm.

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