This colorful, fresh summer salad is a perfect side dish for any BBQ. Bright Lima beans, grilled corn, juicy tomatoes, crisp bell peppers, quick pickled onions, fresh basil, Cotija cheese crumbles, and an easy olive oil and lime dressing are all you need to whip up this refreshing medley.
If you are anything like me, you have been spending a lot of time grilling this summer! The house is hot enough, give that oven a break and take it outside!
While I’m on a pretty consistent rotation of grilled proteins to feed my crew, sometimes I need some inspiration on the side dishes!
This Lima Bean and Grilled Corn Salad with Quick Pickled Onions is a delightful and vibrant side dish that perfectly complements grilled meat, making it an ideal summer accompaniment.
The star ingredients, tender Lima beans, and charred grilled corn combine harmoniously to create a satisfying texture and robust flavor profile. The addition of quick-pickled onions adds a tangy twist that balances the natural sweetness of the corn and the creaminess of the Lima beans.
The salad’s refreshing nature and vibrant colors evoke the essence of summer, making it a refreshing and light addition to any grilled meat on those sunny Summer days.
How to Make Lima Bean and Grilled Corn Salad with Quick Pickled Onions
Pickle Onions: In a small bowl, combine water, vinegar, salt, and sugar. Whisk to dissolve salt and sugar. Add sliced red onion and press down into the pickling liquid to submerge them. Refrigerate for 20–30 minutes while you prepare the rest of the salad. When ready to use, drain from the pickling liquid.
Grill corn: Remove husks and silk from corn. Brush each piece with olive oil. Place corn directly on the preheated and prepared grill and cook for 10–15 minutes, turning occasionally. Remove from grill, let cool, and then remove kernels from corn using a large chef’s knife.
Prepare Lima Beans: In a small pot, bring salted water to a boil. Add frozen Lima beans, cook for about 3 minutes, and drain from water, set aside. Chop pepper and quarter the tomatoes and julienne basil.
Make the simple dressing: in a small mixing bowl, combine olive oil, fresh lime juice, salt, and Aleppo pepper flakes. Whisk to combine.
Assemble Salad: In a large salad bowl combine Lima beans, corn kernels, diced red bell pepper, quartered tomatoes, pickled onions, Cotija cheese, and fresh basil. Pour dressing over the top and toss to combine.
Lima Bean and Grilled Corn Salad with Quick Pickled Onions
Ingredients
Salad:
- 3 ears of corn shucked
- 12 oz Lima beans frozen or fresh
- 1 red bell pepper diced
- ½ cup cherry or grape tomatoes halved or quartered depending on size
- ¼ cup Cotija or feta cheese
- Basil handful julienne
- ⅛ cup lime juice
- ¼ cup olive oil
- ½ tsp salt
- ¼ tsp Aleppo pepper or black pepper
Pickled onions
- ½ red onion sliced
- ½ cup white vinegar
- ¼ cup water
- 1 ½ tbsp sugar
- 1 tbsp salt
Instructions
- Pickle Onions: In a small bowl, combine water, vinegar, salt, and sugar. Whisk to dissolve salt and sugar. Add sliced red onion and press down into the pickling liquid to submerge them. Refrigerate for 20–30 minutes while you prepare the rest of the salad. When ready to use, drain from the pickling liquid.
- Grill corn: Remove husks and silk from corn. Brush each piece with olive oil. Place corn directly on the preheated and prepared grill and cook for 10–15 minutes, turning occasionally. Remove from grill, let cool, and then remove kernels from corn using a large chef’s knife.
- Prepare Lima Beans and Vegetables: In a small pot, bring salted water to a boil. Add frozen Lima beans, cook for about 3 minutes, and drain from water, set aside. Chop pepper and quarter the tomatoes and julienne basil.
- Make the simple dressing: in a small mixing bowl, combine olive oil, fresh lime juice, salt, and Aleppo pepper flakes. Whisk to combine.
- Assemble Salad: In a large salad bowl combine Lima beans, corn kernels, diced red bell pepper, quartered tomatoes, pickled onions, Cotija cheese, and fresh basil. Pour dressing over the top and toss to combine.
