- Level: Easy
- Total: 25 min
- Active: 25 min
- 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
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.
