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Tomatoes, corn, butterbeans, sesame seeds on a white plate

Sesame Butterbean Salad

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!
Prep Time 5 mins
Cook Time 5 mins
Course Side Dish


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


  • 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.