Succotash Salad

  • 2 cups 1-inch-sliced green beans
  • One 16-ounce package frozen lima beans, thawed
  • 1 cup grape tomatoes, sliced lengthwise
  • 1/2 cup minced red onions
  • 10 fresh basil leaves, cut into chiffonade
  • 6 ears corn, kernels removed (about 4 cups)
  • 1 avocado, cut into chunks
  • 1 jalapeno, seeded and minced
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon honey
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper

1. Bring a large pot of water to a boil; prepare an ice water bath. Blanch the green beans in the boiling water until bright green and crisp-tender. Immediately transfer to the water bath to stop the cooking process. Drain thoroughly.

2. In a large bowl, combine the green beans, lima beans, tomatoes, onions, basil, corn, avocados and jalapenos. In a separate bowl, whisk the oil, vinegar, honey, salt and pepper. Add the vinaigrette to the salad and toss to coat.

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