Tuesday, August 28, 2012

Vegan Week: Grilled Corn and Lima Bean Salad

One of my favorite summertime meals is to have a salad trio for dinner.  Side dishes have always been the highlight of the meal for me, so I love getting to have 3 (or more!) on one plate.  Summer is the perfect time for this because of the bounty of in-season produce   
This salad has no shortage of fresh veggies and is held together with a very light dressing.  It tastes like summer on a plate with the grilled corn, fresh basil and cherry tomatoes!  I failed to read the recipe all the way through and missed the step of refrigerating before serving but I actually preferred it a little warm.  You just have to roll with the punches because sometimes the best tasting things were discovered by pure accident.  
Grilled Corn and Lima Bean Salad
adapted from Southern Living
·          1 (16-oz.) package frozen lima 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 vegannaise
·         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 

1.  Cook butter beans (or lima 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 vegannaise 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.

Linking up with Keep It Real Thursday at Beyond the Peel.


  1. Minus the dressing, we have this dish all the time at our house, I call it "fancied-up-succotash" : ) I'll have to try adding basil next time, but don't know if I'm up for adding mayo (real or vegan) and losing some of the fresh veggie flavor, which is my favorite part.

    1. I can understand your hesitation and completely agree. I think the mayo would be ok if you were using frozen corn and Florida tomatoes later in the season. I agree with letting the flavors of the veggies shine through for sure!

  2. Yum - this sounds good! I love all the fresh Summer veggies.