this salad does not exactly come together in a snap, but i promise you this: it is a pleasure to make and worth every second. consider it an event. spend the morning at the farmers market selecting the plumpest, juiciest summer corn and cherry tomatoes in every size and color. hunt down fresh beans--some farmers are even nice enough to partially shell them for you. bury your face in a bouquet of basil and take a deep belly breath. when you get home, turn on the grill and the stereo at the same time. give each ingredient and step special attention--it will pay off. improvise as much as you want. use different kinds of beans, toast the corn in a cast iron skillet instead of grilling it, or exchange lime for the lemon in the dressing. just make sure you eat it outside, preferably barefoot.
grilled corn, butter bean, cherry tomato & avocado salad
(serves 4 as a starter or side dish)
4-5 ears of corn, husked
1 tablespoon olive oil
kosher salt & freshly ground pepper
1 1/2 - 2 cups butter beans (aka lima beans), removed from pod, but not shelled (if you cannot find fresh beans, use frozen shelled edamame cooked according to the package instructions and cooled to room temp)
2 cups (roughly a pint) of cherry tomatoes, large ones halved, tiny ones kept intact
1 avocado, chopped in 1/2 inch cubes
1/2 cup fresh basil leaves, torn
2 tablespoons very thinly sliced fresh mint
2 teaspoons finely grated lemon zest
2 tablespoons lemon juice
2 tablespoons creme fraiche (or plain yogurt)
1 tablespoon honey
1/4 cup good quality extra virgin olive oil
grill the corn: prepare a charcoal grill or gas grill for medium-high heat. brush the corn all over with 1 tablespoon of olive oil and season lightly with salt and pepper. grill a few minutes per side, depending on the size of the ear, until a few of the kernels are blackened. remove from the grill and cool at room temp. slice the kernels off each ear and place them in your salad bowl.
prepare the beans: place the butter beans in a small saucepan and cover them with water. bring the water to a boil--as soon as the water is boiling, cook for 5-7 minutes, until the beans are tender. while the beans cook, prepare an ice bath. as soon as they are done, strain them and immediately place them in an ice bath. slip them out of their shells and let them dry on a towel. add the beans to the salad bowl, along with the cherry tomatoes and avocado. sprinkle the basil and mint on top.
prepare the dressing: combine the zest, lemon juice, creme fraiche, and honey in a medium mixing bowl. whisk to combine. drizzle in the olive oil in a slow, steady stream while whisking, until the dressing has emulsified. season the dressing with salt and pepper. (the dressing may be made a day or two in advance)
when ready to serve, drizzle the dressing over the salad and toss with a spoon until the salad is coated (you may not need all of the dressing).
notes
* no matter how much of this salad you make, it will get devoured
* you can make the salad an hour or two in advance of serving--just wait to add the dressing. try to find a cooler place in the kitchen to store it. you can also refrigerate it for a few hours. be certain to bring it back to room temperature before serving.
i hope this salad makes you happy.