Succotash Salad

"This salad is bright and colorful, travels easily and will hold up on a hot day on the buffet line."

Total Time:
30 min
Prep:
25 min
Cook:
5 min

Yield:
6 servings
Level:
Easy

Ingredients
  • Kosher salt
  • 2 cups green beans
  • 1 10 -ounce package frozen lima beans, thawed
  • 3 cups corn kernels (from about 4 ears)
  • 1 small avocado, pitted, peeled and cut into chunks
  • 1 cup grape tomatoes, halved
  • 1/4 cup minced red onion
  • 1 jalapeno pepper, seeded and minced
  • 10 basil leaves, thinly sliced
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon honey
  • Freshly ground pepper
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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    Succotash Salad

    Recipe courtesy of Patrick and Gina Neely