Grilled Corn Salad with Lima Beans and Tomatoes

Name: Grilled Corn Salad with Lima Beans and Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup (about) olive oil; 2 tablespoons apple cider vinegar; 1 large shallot, finely chopped; 6 medium ears fresh corn, husked; 2 cups frozen baby lima beans; 2 bunches watercress, thick stems trimmed, sprigs torn in half; 2 cups halved teardrop tomatoes or cherry tomatoes; 1 cup coarsely grated Parmesan cheese or crumbled soft fresh goat cheese; 1 cup halved pitted Kalamata olives; Roasted Red Pepper and Tomato Sauce

Servings: persons

1
Prepare barbecue (medium-high heat).
2
Whisk 1/2 cup oil, vinegar, and shallot in small bowl.
3
Set dressing aside.
4
Brush corn with remaining 1/4 cup oil; sprinkle with salt and pepper.
5
Grill until tender and beginning to char in spots, turning often, about 10 minutes.
6
Cool slightly.
7
Cut corn from cobs.
8
Transfer to large bowl.
9
Cook lima beans in boiling salted water until just tender, about 4 minutes.
10
Drain.
11
Rinse with cold water; drain.
12
Mix lima beans into corn.
13
Mix watercress and tomatoes into corn mixture.
14
Add dressing and toss to coat.
15
Season salad with salt and pepper.
16
Sprinkle with cheese; garnish with olives.
17
Serve, passing roasted pepper sauce.

784

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup (about) olive oil, 2 tablespoons apple cider vinegar, 1 large shallot, finely chopped, 6 medium ears fresh corn, husked, and more.

Yes, Grilled Corn Salad with Lima Beans and Tomatoes falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!