| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 8 to 10 servings |
Ingredients
- 2 cups 1-inch-sliced green beans
- One 16-ounce package frozen lima beans, thawed
- 1 cup grape tomatoes, sliced lengthwise
- 1/2 cup minced red onions
- 10 fresh basil leaves, cut into chiffonade
- 6 ears corn, kernels removed (about 4 cups)
- 1 avocado, cut into chunks
- 1 jalapeno, seeded and minced
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon honey
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Bring a large pot of water to a boil; prepare an ice water bath. Blanch the green beans in the boiling water until bright green and crisp-tender. Immediately transfer to the water bath to stop the cooking process. Drain thoroughly.
- In a large bowl, combine the green beans, lima beans, tomatoes, onions, basil, corn, avocados and jalapenos. In a separate bowl, whisk the oil, vinegar, honey, salt and pepper. Add the vinaigrette to the salad and toss to coat.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 245 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 6 g |
| Sugar | 6 g |
| Protein | 6 g |
| Cholesterol | 0 mg |
| Sodium | 205 mg |
Reviews
This has been a regular item in our home since the episode aired a couple of years ago
Love this! A fresh, delicious summer salad. I have shared with a number of people and it is unanimous…Five Stars.