Summery Confetti Salad

By junerodgers

Ingredients

• 4 cups (6 ears) fresh corn
• 1 package (16 ounces) frozen lima beans, thawed
• 2 cups green beans, blanched and cut into 1-inch pieces*
• 1 cup grape tomatoes, halved lengthwise
• 1/2 cup minced red onion
• 1 avocado, cut into chunks
• 1 jalapeño, seeded and minced
• 10 basil leaves, chiffonaded**
• 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

Details

Servings 8
Adapted from epicurious.com

Preparation

Step 1

In a bowl, toss together corn, lima beans, green beans, tomatoes, onion, avocado, jalapeño and basil. In a second bowl, whisk together oil, vinegar, honey, salt and pepper. Add vinaigrette to salad and toss to coat. Refrigerate for an hour before serving to let it marinate, if you can stand to wait.

*Blanching makes beans tender and bright. Boil 'em for 30 seconds, then
plunge into ice water to stop the cooking.

**Chiffonade is a fancy word for cutting leafy greens, rolling them up and slicing thinly.