This is what summer is all about.

The freshest ingredients all rolled into one yummy bite, or two. I’ve had several requests for this recipe I posted on my Instagram (@lesliespartydiaries), so I thought I would share it with everyone in a quick “bonus” post.

This July 4^th is the holiday that keeps on giving! Due to the fourth falling on a Wednesday this year, people are celebrating all week long. If you’re headed to the lake, beach, mountains, or just sitting tight, this recipe makes a great, summery side to go with any main course. It’s pretty enough for company too.

Happy Fourth! Here we go again…

Butter Bean and Tomato “Crostini”

Makes approx. 24

1 (32-ounce) carton chicken broth, unsalted or low sodium

3 cups fresh butter beans

1 teaspoon olive oil

1 medium red onion, cut into ½-inch slices

4 ears corn, kernels removed

1 red bell pepper, chopped

½ cup mayonnaise

3 tablespoons fresh basil, chopped, plus extra for garnish

1 tablespoon white wine vinegar

2 garlic cloves, minced

1 ½ teaspoon salt

1 teaspoon Worcestershire sauce

1 teaspoon freshly ground pepper

Vine ripe tomatoes, cut into ½-inch

In a medium saucepan bring chicken broth to a boil; add butter beans, and simmer 25 to 30 minutes or until tender. Drain and allow to cool.

In a cast-iron skillet, heat olive oil to medium-high heat. Place onion slices in hot skillet. Cook for 5 to 10 minutes, turning once until both sides are charred and onion has softened. Remove from skillet, and set aside.

In same skillet, sauté corn and red pepper for 5 to 10 minutes until tender. Place in a medium-size bowl.

In a small bowl, place mayonnaise and next 6 ingredients; combine well.

On a cutting board, chop onions and add to corn mixture. Add beans, and toss with dressing. Refrigerate for at least 2 to 4 hours or overnight. Serve on tomato slices. Garnish with fresh basil.

Leslie Byars Register

Yields 24 Servings

Butter Bean and Tomato “Crostini”

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Ingredients

• 1 (32-ounce) carton chicken broth, unsalted or low sodium
• 3 cups fresh butter beans
• 1 teaspoon olive oil
• 1 medium red onion, cut into ½-inch slices
• 4 ears corn, kernels removed
• 1 red bell pepper, chopped
• ½ cup mayonnaise
• 3 tablespoons fresh basil, chopped, plus extra for garnish
• 1 tablespoon white wine vinegar
• 2 garlic cloves, minced
• 1 ½ teaspoon salt
• 1 teaspoon Worcestershire sauce
• 1 teaspoon freshly ground pepper
• Vine ripe tomatoes, cut into ½-inch

Instructions

1. In a medium saucepan bring chicken broth to a boil; add butter beans, and simmer 25 to 30 minutes or until tender. Drain and allow to cool.
2. In a cast-iron skillet, heat olive oil to medium-high heat. Place onion slices in hot skillet. Cook for 5 to 10 minutes, turning once until both sides are charred and onion has softened. Remove from skillet, and set aside.
3. In same skillet, sauté corn and red pepper for 5 to 10 minutes until tender. Place in a medium-size bowl.
4. In a small bowl, place mayonnaise and next 6 ingredients; combine well.
5. On a cutting board, chop onions and add to corn mixture. Add beans, and toss with dressing.
6. Refrigerate for at least 2 to 4 hours or overnight. Serve on tomato slices. Garnish with fresh basil.

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