1 (10 oz.) pkg. frozen Italian green beans
2 tbsp. butter
3 slices bread, cut in cubes (2 c.)
1 (12 oz.) can (1 1/2 c.) whole kernel corn, drained
1/4 c. mayonnaise or salad dressing
2 tbsp. chopped pimento
1 tsp. leaf basil, crushed
1/4 tsp. salt

Cook beans according to package directions; drain and cool. In skillet, melt butter. Add bread cubes and cook until crisp, turning as needed; set aside.

Combine beans, corn, mayonnaise, pimento, basil and salt; chill. Just before serving, add toasted bread cubes to vegetable mixture; toss. Serve in lettuce cups.