Grilled Corn Salad With Lima Beans And Tomatoes

Recipe Ingredients

3/4 cup	177ml	Olive oil - more or less
2 tablespoons	30ml	Apple cider vinegar
1 tablespoon	15ml	Shallot - finely chopped (large)
6 tablespoons	90ml	Fresh corn ears - husked (medium)
2 cups	320g / 11oz	Frozen baby lima beans
2		Watercress - thick stems trimmed,
		And sprigs torn in half
2 cups	125g / 4.4oz	Halved teardrop tomatoes or
		Cherry tomatoes
1 cup	146g / 5.1oz	Coarsely grated Parmesan cheese
		= (or crumbled soft fresh goat cheese)
1 cup	237ml	Halved pitted Kalamata olives
		Roasted Red Pepper And Tomato Sauce - (see recipe)

Recipe Instructions

Prepare barbecue (medium-high heat). Whisk 1/2 cup oil, vinegar, and shallot in small bowl. Set dressing aside.

Brush corn with remaining 1/4 cup oil; sprinkle with salt and pepper. Grill until tender and beginning to char in spots, turning often, about 10 minutes. Cool slightly. Cut corn from cobs. Transfer to large bowl.

Cook lima beans in boiling salted water until just tender, about 4 minutes. Drain. Rinse with cold water; drain. Mix lima beans into corn.

Mix watercress and tomatoes into corn mixture. Add dressing and toss to coat. Season salad with salt and pepper. Sprinkle with cheese; garnish with olives. Serve, passing Roasted Red Pepper And Tomato Sauce.

This recipe yields 8 servings.

Description:

"This salad is dressed with a red pepper and tomato sauce."

Source:
Bon Appetit, July 2003

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