Grilled Corn and Butter Bean Salad

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This Grilled Corn and Butter Bean Salad is an amazing mixture of fresh summer vegetables. The ingredients are very similar to a traditional Succotash, but with a mayonnaise base, the taste is very different.

Grilled Corn Salad with Butter Beans on a white serving platter

 

It’s kind of the veggie salad equivalent of a potato salad. And it’s fabulously delicious. Best of all, it keeps well for 2-3 days in the refrigerator. Grilled Corn and Butter Bean Salad is cool and creamy and makes a great side for a picnic.

I changed the original recipe from Southern Living some to give it a southwestern touch with cilantro instead of basil and a little jalapeno. I also used frozen lima beans instead of butter beans, but they are very similar.

Grilled Corn and Butter Bean Salad in a large blue bowl

 

 

Grilled Corn and Butter Bean Salad Recipe Tips:

  • Either white corn or yellow corn can be used. The fresher, the better.
  • It’s best to make this salad at least 2 hours ahead of time so that the flavors have time to blend.
  • Will keep in the refrigerator for about 3 days. Tastes best straight out of the refrigerator when it is very cold.

Grilled Corn and Butter Bean Salad on a white serving tray.

 

Try These Other Corn Recipes:

Grilled Corn Salad with Butter Beans on a white serving platter

Grilled Corn and Butter Bean Salad

Course: Side Dish
Cuisine: Southern
Keyword: corn salad, summer
Servings: 10
Calories: 206kcal
This Grilled Corn and Butter Bean Salad is an amazing mixture of fresh summer vegetables. The ingredients are very similar to a traditional Succotash, but with a mayonnaise base, the taste is very different.
Print Recipe

Ingredients

  • 1 (10-oz) package frozen butter beans Note: you can also use fresh beans. (I used lima beans)
  • 4 ears fresh corn, husks removed
  • 1 medium red onion, cut into ½-inch slices
  • 1 red bell pepper, cut into 4 big pieces
  • 1 tablespoon olive oil
  • 1 cup halved grape tomatoes
  • 1 jalapeno, minced
  • ¾ cup mayonnaise
  • 1 garlic clove, pressed
  • 1/2 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons chopped fresh cilantro

Instructions

  • Cook butter beans according to package directions and drain and cool completely. This will take about 20 minutes.
  • While beans are cooking, heat grill to medium-high. Brush corn, red pepper, and onions with olive oil. Place on grill and close lid.
  • Turn corn every 4 to 5 minutes until all sides are charred. Flip red peppers and onion after 5 minutes and remove from grill once second side has grilled for 4 to 5 minutes. Let cool and then cut corn from cobs and chop pepper and onion into ½-inch pieces.
  • In a large bowl, combine mayonnaise, garlic, salt, and pepper. Stir to mix and add butter beans, corn, red pepper, onion, tomatoes, and jalapeno. Toss to combine. Sprinkle cilantro on top and refrigerate for at least 2 hours. Serve chilled.

Nutrition

Calories: 206kcal

Yield: 8 to 10 servings

Adapted from Southern Living

close-up of Grilled Corn Salad

More Summer Veggie Recipes

Summer Succotash

Jalapeno Creamed Corn

Succotash Burgers

Disclosure: This post contains affiliate links.

Originally published August 14, 2013.

8 thoughts on “Grilled Corn and Butter Bean Salad

  1. The recipe is just super, I tried something like this when I was traveling. I am very glad that according to your recipe I can cook at home. Thanks for sharing! I will definitely cook.

  2. I love the southwest flavors in here – this sounds so good! The weather has been really weird. It was almost cold last night when we took the dog for a walk – nothing like August. I’m all for cooler weather but it’s just so strange!!

  3. Pumpkin bread and apple pie, that sounds definitely fantastic, I can’t wait for fall! Although it’s so hot here that I don’t think we have fall weather until october or so… which is terrible, because I’m really longing to make typical winter foods.
    This salad looks amazing, though! I’d never seen anything like it! It looks so much better than potato salad. I can’t wait to try it. Since it’s so hot here, we’ve got plenty of fresh produce that will go straight to this salad, yum! x

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