Butter Bean and Corn Salad with Basil
Creamy butter beans, sweet corn, basil, and lemon make a bright side salad that is ready in 20 minutes.
Prep: 12 · Cook: 8 · Total: 20 · Serves: 6 · Difficulty: Easy · Rating: 4.8/5 (97 reviews)
INSPIRED BY
Inspired by picnic bean salads and the classic combination of sweet corn, basil, and lemon.
Story
Casey reaches for this salad when the table needs something fresh and generous without another hot pan. The butter beans make it satisfying, the corn brings a little sweetness, and basil ties everything together like a garden at the end of summer. It is cheerful beside grilled chicken or good enough to eat straight from the bowl.
By Casey
Ingredients
- 2 cans butter beans, rinsed and drained
- 1 1/2 cups corn kernels, fresh or thawed
- 1 cup halved cherry tomatoes
- 1/3 cup thinly sliced red onion
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/3 cup crumbled feta cheese
- 1/3 cup torn fresh basil leaves
- 1/4 teaspoon crushed red pepper
Instructions
- Whisk the olive oil, lemon juice, Dijon mustard, and crushed red pepper in a large bowl.
- Add the butter beans, corn, tomatoes, and red onion to the bowl.
- Toss gently until the beans and vegetables are coated without breaking the beans apart.
- Let the salad stand for 5 minutes so the dressing can settle into the beans.
- Fold in the feta and basil, then taste and adjust with salt and extra lemon if needed.
- Serve at room temperature or chill for 20 minutes before serving.
Chef Tips
- Rinse the beans well so the salad stays bright and the dressing can shine.
- Use grilled corn for a smoky variation when you have it.
- Add the basil just before serving to keep the leaves green.
- This salad travels well, but keep it chilled if serving outdoors.
Cook's Notes
- **Beans:** Drain and rinse well, then pat dry if they look watery.
- **Corn:** Fresh, frozen, or grilled corn all work.
- **Basil:** Tear the leaves instead of chopping them for a softer look.