Grilled Corn-and-Butter Bean Salad

This grilled corn and bean salad is a variation of the traditional sukkotash with fresh grilled corn, cream beans, bell peppers and tomatoes. Creamy taste is obtained thanks to a mixture of mayonnaise with herbs.
Cook the cream beans as directed on the package; drain and allow to cool completely (about 20 minutes).Meanwhile, preheat the grill to 350-400 ° (medium-high). Roast the corn on the grill, covered, for 15 minutes or until tender, turning every 4 to 5 minutes. (Some seeds will start to get charred and burst.) Meanwhile, saute the onion and bell pepper, covered with a grill lid, for 5 minutes on each side or until tender. Let all the vegetables cool completely (about 20 minutes).Cut out the kernels from the cobs. Discard the cobs. Cut the onion and bell pepper into 1/2-inch thick slices.Combine the mayonnaise and the following 5 ingredients. Add tomatoes, corn kernels, onion slices and pepper. Add salt to taste. Cover and refrigerate 2-8 hours before serving. Store in the refrigerator for up to 3 days.* You can replace the beans with fresh ones.