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Recently Justin and I had a fabulous meal at Lana in Charleston. It's in an area that's considered up and coming and as is often the case in such areas, the food and restaurant choices are phenomenal. Lana, Rutledge Avenue's newest gem is no exception. I had the local vegetable platter. The entrée was an artistic compilation of the area's finest organic produce. All of it was delicious but the standout vegetable was definitely the butter bean, tomato, and sweet corn salad. As it had likely come from the farm a few hours before hand, the recipe took only a few ingredients to prepare and was still loaded with tons of flavors. If you're a bit confused, please know that we call lima beans butter beans down here. Make this recipe with whatever veggies that are locally available as it is certainly not exact.
Butter Bean, Tomato, and Sweet Corn Salad
2 cups butter beans
6 ears sweet corn of the cob
3 tbsp local butter
2 tbsp high quality organic olive oil
2 cloves garlic, minced
2 shallots, minced
1 cup roasted tomatoes, chopped roughly (see roasting instructions below)
2 tbsp flat leaf parsley, minced
Sea salt and pepper to taste
Method
- Boil the butter beans for about 7 minutes but make sure that they still have a bit of bite to them.
- Grill corn on the cob for about seven minutes with the skin still on.
- Shuck the corn and spread with local butter. Cut the corn off the cob.
- Sauté garlic and shallots in 1 tbsp of olive oil.
- In a large bowl add butter beans, corn, cooked garlic and shallots, tomatoes, and remaining olive oil.
- Top with parsley, salt, and pepper.
* To roast the tomatoes simply coat with olive oil, salt, pepper and bake on 400 degrees for about 12 minutes watching carefully.
More Recipes:
A Colourful Beet, Avocado and Pea Shoot Salad
Find Your Dinner At the Farmers' Market
Lighten Things Up With A Pacific Garden Salad
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