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
Share This Recipe
- Level: Easy
- Total: 30 min
- Prep: 25 min
- Cook: 5 min
- 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
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.
