SUCCOTASH SALAD {Katie Lee}

By grinder

Ingredients

• 2 cups {1” sliced} green beans
• 1 {16oz} 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 {4c.}
• 1 avocado, cut into chunks
• 1 jalapeno, seeded, minced
• 1/2 cup extra-virgin olive oil {3.75oz}
• 1/4 cup red wine vinegar {2oz}
• 1 teaspoon honey {7g}
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper

Preparation

Step 1

Bring a large pot of water to a boil; prepare an ice water bath. Blanch green beans in the boiling water until bright green and crisp-tender, 4-5 minutes. Immediately transfer to the water bath to stop the cooking process. Drain thoroughly.

In a large bowl, combine green beans, lima beans, tomatoes, onions, basil, corn, avocados and jalapenos.

In a separate bowl, whisk oil, vinegar, honey, salt and pepper. Add vinaigrette to the salad and toss to coat.