Succotash Salad

"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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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


  1. 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.
  2. 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.
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