Sallie Swor / Cookbook Author
2 (12 oz) bags of frozen butterbeans (or baby limas)
4 ears of corn, husks and silk removed
¼ cup chopped red onion
¼ cup chopped red pepper
2 Tbsp chopped tarragon or basil
Juice of 1 lemon
¼ cup olive oil
1 tsp salt (or to taste)
1 tsp pepper
1 tsp sugar
Cook butterbeans according to package directions.
Drain and cool.
Place butterbeans in a salad bowl.
While butterbeans cool, grill corn just to blacken a bit- if a grill isn't handy, just cook corn briefly in boiling water.
Cool corn and cut kernels off of cob.
Add corn, red onion, red pepper, and tarragon or basil to the butterbeans.
Stir in lemon juice, olive oil, salt, pepper and sugar - taste and adjust seasoning if necessary.
Salad will keep in the fridge for a few days and only improves with age.