"This salad is bright and colorful, travels easily and will hold up on a hot day on the buffet line."
Recipe courtesy of Katie Lee
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Succotash Salad
Total:
30 min
Prep:
25 min
Cook:
5 min
Yield:
6 servings
Level:
Easy
Total:
30 min
Prep:
25 min
Cook:
5 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Bring a medium pot of salted water to a boil. Add the green beans and lima beans and cook until the green beans are bright green and the lima beans have softened slightly, 3 to 5 minutes. Drain and rinse under cold running water to cool. Cut the green beans into 1-inch pieces.

In a large bowl, combine the green beans, lima beans, corn, avocado, tomatoes, onion, jalapeno and basil. In a separate bowl, whisk the olive oil, vinegar, honey, 1 teaspoon salt and 1/2 teaspoon pepper. Add the vinaigrette to the salad and toss to coat.

Photograph by David Malosh

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