Simple but beautiful, this bright and juicy Sesame Butterbean Salad has a rich dressing with earthy vegetables. With a quick prep and almost no wait time, you can have this on the table in under 10 minutes!
When my husband fires up the charcoal grill, it often means a night off from the kitchen for me. I love prepping sides ahead or getting vegetables ready for the grill, and this salad is a perfect make-ahead dish. It comes together in about 10 minutes and can be served chilled or at room temperature. No matter what he throws down on those coals, Sesame Butterbean Salad is a tried and true hit!
This salad is naturally gluten and dairy free. I also make this dressing without any sugar, although you can add a little honey if you prefer. Great on its own, adding some pasta or quinoa would make this a powerhouse vegan main dish!
Ingredients
Corn: you can use frozen or fresh corn kernels.
Butterbeans: look for beans in the freezer section.
Tomatoes: use cherry or grape tomatoes for the easiest prep.
Cilantro: this bright herb pairs well with sesame, but if it leaves you feeling soapy, replace this with basil.
Sesame oil: this rich flavor will add another layer to the salad.
Olive oil: this will balance out the sesame oil.
Rice vinegar: you can use white wine vinegar as a substitute.
Lime juice: lime adds a wonderful brightness to the sesame.
Sesame seeds: these will add a little flavor, but also they are so pretty.
Salt: of course, we need some salt!
Step by Step Instructions
This salad is gorgeous at room temperature, so it can be served immediately. You can also prep this ahead of time and let it chill in the fridge until you are ready to serve.
- Cook the corn and butterbeans. In a medium saucepan, bring salty water to a boil. Add the butterbeans and boil for 15-20 minutes if frozen. If you are using dried beans, prepare them according to package instructions.
- Add the corn to the boiling butterbeans. Boil for an additional 5 minutes.
- Drain the corn and butterbeans. For the best results, spread the vegetables onto a baking sheet to cool and pat them dry with paper towels.
- Prepare the tomatoes. Wash and dry the tomatoes. Slice them in half and set them aside.
- Make the dressing. In a large bowl, add the olive and sesame oils, sesame seeds, lime juice, cilantro, and salt. Whisk to completely combine.
- Assemble the salad. Toss everything together to thoroughly coat and enjoy!
You can garnish with extra sesame seeds and cilantro leaves for a beautiful, festive side dish!
FAQ
What pairs well with Sesame Butterbean Salad?
This summery salad is filling but light. It pairs well against steak, grilled chicken, or seafood. You can add this to pasta or quinoa for a complete meal, too.
What is the best tomato for this salad?
In this recipe, I call for cherry or grape tomatoes because they are available year-round. If you are making this during tomato season, you can use Roma, plum, or even beefsteak tomatoes. Simply chop your tomatoes up into bite-sized pieces. Your salad will be juicier as well.
Tips for Making
You can use any tomatoes that are in season. If tomatoes are out of season when you want to make this, use cherry tomatoes.
The same goes for corn! You can substitute fresh corn off the cob if it is in season or use frozen corn as called for in this recipe.
Adding avocado, minced garlic, other herbs, or a little honey to the dressing are all great variations of this salad. Add cooked quinoa or black beans for a protein punch!
Making Ahead and Storing
This recipe just gets better as it sits! You can make Sesame Butterbean Salad and store it in an airtight container for up to 5 days in the fridge. I do not recommend freezing this recipe, though. The tomatoes will get mushy when they defrost.
You can serve this chilled or allow it to come to room temperature. Give it a good shake in the container before serving again.
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For more photos of this recipe and all the other homemaking projects I’m doing, including recipes, knitting patterns, and other fun stuff, find me on Instagram and Pinterest!
Sesame Butterbean Salad
Ingredients
For the Salad
- 2 cups corn kernels
- 1.5 cups frozen butterbeans
- 1.25 cups cherry tomatoes 1 pint
For the Dressing
- 2 tablespoons rice vinegar
- 2 tablespoons chopped fresh cilantro Substitute fresh basil if you prefer.
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 1 teaspoon fresh lime juice
- 1 teaspoon sesame seeds
- 1/2 teaspoon kosher salt
Instructions
- In a medium saucepan, bring salty water to a boil.
- Add the butterbeans, boiling for 15-20 minutes.
- Add the corn to the pot and boil for another 5 minutes.
- Drain the corn and butterbeans. For the best results, spread the vegetables onto a baking sheet to cool and pat them dry with paper towels.
- Wash and dry the tomatoes. Slice them in half and set them aside.
- In a large bowl, add the olive and sesame oils, sesame seeds, lime juice, cilantro, and salt. Whisk to completely combine.
- In that bowl, toss everything together to thoroughly coat. Serve room temperature or chilled.
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