Succotash Salad

Name: Succotash Salad
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 servings
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

Getting reviews...

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

Level: Easy
Total: 30 min

Prep: 25 min
Cook: 5 min

Yield: 6 servings

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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

Courtesy of Food Network Magazine