Grilled Corn and Lima Bean Salad2013-06-11
- Serves: 4
- Prep Time: 0m
- Cook Time: 0m
- Ready In: 0m
A delicious accompaniment to any BBQ.
- 2 Ears Corn, husk and silk removed
- 3 Tablespoons Olive Oil, divided
- 2 Cups Frozen Lima Beans
- 1 Cup Halved Cherry Tomatoes
- 1 Shallot, diced
- ¼ Cup Kalamata Olives, pitted and roughly chopped
- 2 Tablespoons Apple Cider Vinegar
- 1 Cup Baby Arugula
- ½ Cup Crumbled Feta Cheese
- Kosher or Sea Salt
Brush corn lightly with 1tbsp (15ml) of the oil and sprinkle with salt. Place on a lightly oiled grill over a medium high heat and grill until lightly charred on all sides. Let cool and slice kernels from the cob. Transfer to a large bowl and set aside.
In a sauce pan of boiling lightly salted water, blanch lima beans until tender, 3-5 minutes. Drain and let cool. Add to corn with tomatoes, shallot and olives.
In a small bowl, whisk vinegar with remaining oil and season with salt and pepper to taste.
Pour dressing over vegetables and mix together well. Taste and adjust seasoning.
Gently fold in arugula and feta.
Recipe courtesy of All The Best Fine Foods. One of the founding members of The Shops at Summerhill, All The Best Fine Foods allthebestfinefoods.com offers a large selection of high quality food, fresh and takeaway, new and exclusive products and more than 20 years of experience in catering and event planning for Toronto’s discerning hosts. Join the conversation on twitter @allthebestff or on Facebook.