Roasted Corn, Lima Bean And Feta Salad

• 1 whole Large Cob Corn
• 19 ounces, fluid Can Black Beans, Drained And Rinsed
• 1/2 pounds, 2-5/8 ounces, weight Lima Beans (Fresh Or Frozen)
• 2 Tablespoons Butter
• 1 whole Large Leek, Sliced Into Thin Half Moons
• 1 clove Garlic, Minced
• 2 teaspoons White Miso Paste
• 1 Tablespoon Dijon Mustard
• 1/8 cups Extra Virgin Olive Oil
• 1/8 cups Fresh Basil Leaves (packed, Torn Into Small Pieces Or Minced
• 4-1/2 ounces, weight Feta Cheese, Crumbled

1. 1. Roast corn (husk on) on a BBQ grill on medium heat for 30-45 minutes.
2. 2. When it's done, remove kernels from corn cob by sliding a knife (be careful!) vertically down each side until all kernels are released. Place kernels in bowl and set aside.
3. 3. Stir in black beans. Steam lima beans for 3 minutes and add to corn and black beans.
4. 4. In a small saute pan, melt butter over medium heat. Add in leek, garlic and miso paste, mashing the miso paste to mix into the butter. Saute until vegetables are softened, about 5 minutes.
5. 5. Place leek/garlic mixture into a small bowl and add Dijon, olive oil and basil leaves. Mix thoroughly then add to the larger bowl of salad.
6. 6. Crumble feta into salad, toss to coat evenly and serve warm.

cob, black beans, beans, butter, moons, clove garlic, white miso paste, dijon mustard, olive oil, fresh basil, cheese

Taken from tastykitchen.com/recipes/salads/roasted-corn-lima-bean-and-feta-salad/ (may not work)