Grilled Corn and Butter Bean Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A summer salad of grilled corn, butter beans, and fresh vegetables tossed in a creamy mayo-based dressing. Fresh, hearty, and slightly spicy from jalapeño. Excellent alongside grilled meats.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 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)
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons chopped fresh cilantro
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 239mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 353mg
- Calcium
- 15mg
- Iron
- 0.80mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 239MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.