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Recipe: Butter Bean & Corn Salad

Liza Graves
Delicious! Plan ahead and have butter beans and corn on the cob one night and cook enough for leftovers. Use the leftovers to prepare this salad the next day.
0 from 0 votes
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Side
Cuisine Southern
Servings 6 sides


  • 4 cups butter beans cooked
  • 3 ears of corn on the cob cooked
  • 3 slices of smoked applewood bacon
  • 1 cup fresh okra sliced thinly
  • 1 cup chopped heirloom cherry tomatoes
  • 1 cup mayonnaise I prefer Duke's
  • 1/2 cup sour cream I prefer Daisy
  • Handful of fresh basil approx 12-15 leaves
  • Small handful of green onions chopped (approx 1/3 cup)
  • Juice of one lemon
  • Salt and pepper to taste


  • This recipe assumes you are starting with cooked butter beans and corn on the cob. If you don't have these cooked, do so, and then wait for the vegetables to cool.
  • Measure 4 cups of butter beans and pour into a large bowl.
  • Cut all corn off the cob, break up and add to the bowl with the butter beans.
  • In a food processor or blender, combine mayonnaise, sour cream, basil, green onion and lemon juice.
  • Pour dressing into butter bean and corn mixture, 1/2 cup at a time until it is a consistency you prefer. Keep the extra for a salad. (I usually use 3/4 cup of the dressing.)
  • Add salt and pepper to taste (the amount needed will depend on if your beans and corn were originally cooked with salt).
  • Cook three pieces of bacon in a skillet until nicely crisped.
  • Remove bacon and let cool, but keep bacon grease in the skillet.
  • Cook 1 cup of thinly sliced okra in the bacon grease for about 5-6 minutes or until it's browned and not slimy anymore! Add some salt along the way.
  • Chop up cooked bacon and toss with okra and tomatoes.
  • Top the butter bean and corn salad with the okra/bacon/tomato mixture and serve as your vegetable side.
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