Grilled Corn-and-Butter Bean Salad

Categories: Salad- Salad Dressings- Slaw

Ingredients

• 1 (16 oz.) pkg. 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 Tbsp. chopped fresh basil
• 1 garlic clove, pressed
• 1 tsp. salt
• 1 tsp. Worcestershire sauce
• 1/2 tsp. 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 degrees (medium-high) heat. Grill corn, covered with grill lid, 15 minutes or until done, turning every 4 to 5 minutes. (

3. Some kernels will begin to char and pop.) At the same time, grill onion and bell pepper, covered with grill lid, 3 minutes on each side or until tender. Cool all vegetables completely (about 20 minutes).

4. Cut kernels from cobs. Discard cobs. Chop onion and bell pepper into 1/2-inch pieces.
5. 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.

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