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