Succotash Salad with Lentils

By johnwhorfin

Ingredients

• 3 3 3 cups water
• 1/2 1/2 1/2-inch medium-size red onion, cut into 1/2-inch wedges, plus thin slices for garnish
• 2 2 2 garlic cloves, coarsely chopped
• 1 1 1 dried bay leaf
• 1 1 1 teaspoon kosher salt, divided
• 2 2 2 cups fresh or thawed frozen lima beans
• 3/4 3/4 3/4 cup loosely packed fresh basil leaves
• 4 1/2 4 1/2 1/2 tablespoons olive oil
• 1 1/2 1 1/2 1/2 tablespoons white wine vinegar
• 1 1/2 1 1/2 1/2 tablespoons fresh lemon juice
• 3/4 3/4 3/4 teaspoon honey
• 1/2 1/2 1/2 teaspoon black pepper
• 1 1 2 cup fresh corn kernels (from 2 ears)
• 1 1 1 cup cherry tomatoes, halved
• 1 1 1 cup cooked lentils
• 4 4 4 cups chopped romaine lettuce
• 341 341
• 17g 17g
• 2g 2g
• 14g 14g
• 12g 12g
• 39g 39g
• 10g 10g
• 8g 8g
• 1g sugars 1g
• 500mg 500mg
• 8% 8% DV
• 19% 19% DV
• 341 341
• 17g 17g
• 2g 2g
• 14g 14g
• 12g 12g
• 39g 39g
• 10g 10g
• 8g 8g
• 1g sugars 1g
• 500mg 500mg
• 8% 8% DV
• 19% 19% DV

Details

Servings 4
Adapted from cookinglight.com

Preparation

Step 1

How to Make It

Step 1

Combine 3 cups water, onion wedges, garlic, bay leaf, and 1/2 teaspoon salt in a medium saucepan over high; bring to a boil. Add lima beans, and return to a boil. Reduce heat to low, and simmer until beans are tender, 15 to 20 minutes. Drain; discard bay leaf. Spread bean mixture in a single layer on a baking sheet, and refrigerate until cold, about 30 minutes.

Step 2

Combine basil, oil, vinegar, lemon juice, honey, pepper, and remaining 1/2 teaspoon salt in a blender; process until smooth, about 1 minute, scraping down sides of blender as needed.

Step 3

Combine lima bean mixture, corn, tomatoes, and lentils in a large bowl; gently toss to combine. Divide lettuce among 4 plates; top evenly with bean mixture. Drizzle with basil vinaigrette; garnish with thin slices of red onion.