Summer Succotash Salad

By vail28

Ingredients

• 3 tablespoons olive oil
• 1 1/2 tablespoons lemon juice
• 1 teaspoon honey
• 1/2 onion, red (small) , minced
• 3/4 pound green beans , ends trimmed and cut in half crosswise
• 2 ears corn , kernels removed from cobs
• 1/2 pound frozen lima beans
• 2 tablespoons chopped fresh basil

Details

Servings 4
Adapted from cookscountry.com

Preparation

Step 1

1. Stir oil, lemon juice, honey, red onion, and salt and pepper to taste together in small bowl.

2. Bring 2 1/2 quarts water to boil in large saucepan. Add 1 teaspoon salt and green beans and cook for 1 minute. Add corn and lima beans and cook until tender, about 5 minutes. Drain vegetables into colander and rinse under cold running water until cool. Drain vegetables well and transfer to serving bowl.

3. Toss vegetables with dressing to coat evenly. Stir in basil (add only just before serving) and season with salt and pepper. Serve.