Author: Sheila Ouellette

This is the perfect summertime salad to concoct when you are trying to enjoy all sorts of different flavors found in your garden this time of year!

2 cups shelled fresh butter beans (1 1/2 pounds unshelled), frozen (thawed) butter beans or baby lima beans
1-3 tablespoons extra virgin olive oil
2 cups corn kernels, fresh (about 4 large ears) or frozen (thawed)
1 Vidalia or other sweet onion, finely chopped
1 medium zucchini, chopped
2 cloves garlic, minced
2 medium tomatoes, chopped
1/2 stalk celery, finely chopped
1/2 cup fresh basil, chopped
1 tablespoon apple cider vinegar
1 teaspoon Dijon or yellow mustard
1 teaspoon salt
Freshly ground pepper to taste

Place beans in a medium saucepan and cover with water. Bring to a boil. Reduce to a simmer and cook until tender, about 30 minutes for fresh beans, about 25 minutes for frozen. Drain well & transfer to a large bowl
Heat 1 tablespoon oil in a large skillet over medium heat. Add corn, onion, and zucchini. Cook and stir for about 4 to 5 minutes. Add garlic and cook and stir for about 1 more minute. Add the cooked vegetables to the bowl of beans. Transfer to the refrigerator to cool for at least 30 minutes to 1 hour
When the beans and vegetables are cool (or cooled enough for your liking), stir in tomatoes, celery and basil
Whisk together the apple cider vinegar, mustard, and 2 tablespoons of canola oil (optional). Add to the salad and mix well. Season with salt and pepper to taste

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