Roasted Corn, Lima Bean And Feta Salad Recipe

Name: Roasted Corn, Lima Bean And Feta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Large Cob Corn; 19 ounces, fluid Can Black Beans, Drained And Rinsed; 1/2 pounds, 2-5/8 ounces, weight Lima Beans (Fresh Or Frozen); 2 Tablespoons Butter; 1 whole Large Leek, Sliced Into Thin Half Moons; 1 clove Garlic, Minced; 2 teaspoons White Miso Paste; 1 Tablespoon Dijon Mustard; 1/8 cups Extra Virgin Olive Oil; 1/8 cups Fresh Basil Leaves (packed, Torn Into Small Pieces Or Minced; 4-1/2 ounces, weight Feta Cheese, Crumbled

Servings: persons

1 whole Large Cob Corn
19 ounces, fluid Can Black Beans, Drained And Rinsed
1/2 pounds, 2-5/8 ounces, weight Lima Beans (Fresh Or Frozen)
2 Tablespoons Butter
1 whole Large Leek, Sliced Into Thin Half Moons
1 clove Garlic, Minced
2 teaspoons White Miso Paste
1 Tablespoon Dijon Mustard
1/8 cups Extra Virgin Olive Oil
1/8 cups Fresh Basil Leaves (packed, Torn Into Small Pieces Or Minced
4-1/2 ounces, weight Feta Cheese, Crumbled

1
1. Roast corn (husk on) on a BBQ grill on medium heat for 30-45 minutes.
2
2. When it's done, remove kernels from corn cob by sliding a knife (be careful!) vertically down each side until all kernels are released. Place kernels in bowl and set aside.
3
3. Stir in black beans. Steam lima beans for 3 minutes and add to corn and black beans.
4
4. In a small saute pan, melt butter over medium heat. Add in leek, garlic and miso paste, mashing the miso paste to mix into the butter. Saute until vegetables are softened, about 5 minutes.
5
5. Place leek/garlic mixture into a small bowl and add Dijon, olive oil and basil leaves. Mix thoroughly then add to the larger bowl of salad.
6
6. Crumble feta into salad, toss to coat evenly and serve warm.

795

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 11 ingredients. The key ingredients include: 1 whole Large Cob Corn, 19 ounces, fluid Can Black Beans, Drained And Rinsed, 1/2 pounds, 2-5/8 ounces, weight Lima Beans (Fresh Or Frozen), 2 Tablespoons Butter, and more.

Yes, Roasted Corn, Lima Bean And Feta Salad 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!

Roasted Corn, Lima Bean And Feta Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions