Succotash Salad

This is a clean-out-your-refrigerator salad. Combine crisp-tender green beans, a package of lima beans, as well as juicy grape tomatoes and corn to create the base of this salad, which is beefed up with avocado for heft and a single jalapeno for subtle heat.

Prep time:
Cook time:
Serving size: 6
Calories per serving: 219

Ingredients:
kosher salt
2 cups green beans
1-10 ounces 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 onions
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.

Source: foodnetwork.com


Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.



Add Recipe to Cook'n



Subscribe to Cook'n Premium and get newsletter articles like this each week!


blog comments powered by Disqus