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Recipe courtesy of Katie Lee

Show: The Kitchen

Episode: The Burger Show

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Total:: 25 min
Active:: 25 min

Yield:: 8 to 10 servings

Level:: Easy

Ingredients

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 kosher salt
1/2 teaspoon freshly ground black pepper

Directions

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.

My Private Notes

Name: Succotash Salad
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 8 to 10 servings
Ingredients: 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 kosher salt; 1/2 teaspoon freshly ground black pepper