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.
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.
Recipe courtesy of Katie Lee