Grilled Corn and Lima Bean Salad

Plans for All the Best’s 30th anniversary celebrations this September are in full swing. 
In looking back through our dog-eared,  handwritten recipe cards of the 1980’s to see what we ate in those days,  I came across a dandy Broccoli Pasta Salad. As I remember, we tossed broccoli florets, finely chopped red onion and curly pasta in a rich, creamy, garlic aioli. Tri-colour rotini was a big hit back then!

Today’s salads are a little more virtuous!  They’re packed with all kinds of super- nutritious grains, legumes and seasonal vegetables tossed in light, flavourful  vinaigrettes. This September we feature such combinations as Quinoa with Grilled Vegetables, Mixed Grains with Spinach Walnut Pesto, Grilled Corn & Lima Bean Salad and classic Tabouleh.  But this year we’re adding the Broccoli Rotini Salad from the 80’s (available Sept 3 to 16) just for fun so you can have a taste… you may even see tri-colour rotini in the mix!

In this post we share the recipe for All The Best’s popular corn and lima bean salad. It’s a bestseller today and this is the time of year to enjoy it.

Grilled Corn & Lima Bean Salad

2 ears corn, husk and silk removed
  • 3 tbsp (45 ml) olive oil, divided
Kosher or sea salt
2 cups (500 ml) frozen lima beans
1 cup (250 ml) halved cherry tomatoes
1 shallot, diced
  • ¼ cup (60 ml) kalamata olives, pitted and roughly chopped
2 tbsp (30 ml) apple cider vinegar
Freshly ground black pepper
1 cup  (250 ml) baby arugula
½ cup (125 ml) crumbled feta cheese

Brush corn lightly with 1 tbsp (15 ml) of the oil and sprinkle with salt. Place on a lightly oiled grill over medium high heat and grill until lightly charred on all sides. Let cool and slice kernels from the cob. Transfer to a large bowl and set aside.
In a saucepan of boiling lightly salted water, blanch lima beans until tender, 3 to 5 minutes. Drain and let cool. Add to corn with tomatoes, shallot and olives.
In a small bowl, whisk vinegar with remaining oil and season with salt and pepper to taste.

Pour dressing over vegetables, mix together well. Taste and adjust seasoning. Gently fold in arugula and feta.

Serves 4 to 6

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All The Best,


PS. In the early days we were excited by The Silver Palate Cookbook by Julee Rosso & Sheila Lukins (1979). We shared the authors’ passion for cooking with fresh ingredients, distinctive flavourings and creating dishes that make entertaining easy. This cookbook has become a classic and a revised 25 years anniversary edition came out in 2007… it’s a great addition to the cook’s book shelf.

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