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.