This is the perfect salad to accompany any cook out over the upcoming long, Labor Day weekend.
GRILLED CORN SALAD WITH LIMA BEANS AND TOMATOES
3/4 cup olive oil
2 tablespoons apple cider vinegar
1 large shallot, finely chopped
6 ears of corn, husked
2 cups frozen baby lima beans
2 bunches arugula, thick stems trimmed
2 cups halved cherry tomatoes
1 cup crumbled goat cheese
1 cup halved pitted kalamata olives
Prepare barbecue (medium high heat). Whisk 1/2 cup oil, vinegar and shallot in a small bowl. Set dressing aside. Brush corn with remaining 1/4 cup oil, sprinkle with salt and pepper. Grill until tender and beginning to char in spots, turning occasionally, about 10 minutes. Cool slightly, cut corn from cobs. Transfer to a large bowl. Cook lima beans in boiling salted water until just tender, about 4 minutes. Drain, rinse with cold water. Mix lima beans into corn. Mix arugula and tomatoes into corn mixture. Add dressing and toss to coat. Season salad with salt and pepper. Sprinkle with goat cheese and garnish with olives.
Recipe adapted from Bon Appetit, July 2003