“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 |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 317 |
| Total Fat | 17 g |
| Saturated Fat | 2 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 7 g |
| Sugar | 6 g |
| Protein | 7 g |
| Cholesterol | 0 mg |
| Sodium | 540 mg |
Reviews
This is very good and I’ll make it again w/a few adjustments. The avocado doesn’t belong; next time I’ll use goat or feta cheese for that creamy texture but it will add more flavor. Also needed is extra herbs. Either more basil or the addition of parsley and lemon zest. I used peas instead of Lima beans because my kids prefer those. Other than more flavor (including more salt) this was great.
This is a delicious and satisfying vegetarian dish. I like to serve it with quinoa. I’ve never had so may compliments from a healthy dish before!
This is a great foundational recipe to play with. I added 2 roasted poblanos diced, 2 cloves of garlic through a press, sauteed the green beans until tender, sauteed a pint of halved grape tomatoes with diced shallots and the jalapeno, then added a cup of quinoa cooked w/ vege broth. Topped with some feta. Fantastic!
This recipe is fantastic. Tasty, healthy, with a satisfying crunch and great color. Would make a great contribution to a pot luck, especially int he hot summer months. I subbed edamame for the lima beans as sometimes lima beans can taste woody, and next time I would add one more ear of corn (I used 4 as directed) and some more tomatoes.