Succotash salad

Delight in the fresh flavors of succotash salad with a mix of vibrant vegetables and a zesty dressing that will tantalize your taste buds.

Ingredients:

• Kosher salt
• 2 cups green beans
• 1 10-ounce package frozen lima beans, thawed
• 3 cups corn kernels (from about 4 ears)
• 1 small avocado, pitted, peeled and cut into chunks
• 1 cup grape tomatoes, halved
• 1/4 cup minced red onion
• 1 jalapeno pepper, seeded and minced
• 10 basil leaves, thinly sliced
• 1/3 cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon honey
• Freshly ground pepper

Instructions:

1. Start by heating a medium pot of water with salt until it boils. Put in the green beans and lima beans. Let them cook until the green beans turn vibrant green and the lima beans have slightly softened, which should take between 3 to 5 minutes. After that, drain the beans and rinse them under cold water to cool them down. Proceed to cut the green beans into 1-inch pieces.
2. Next, in a spacious bowl, mix together the green beans, lima beans, corn, avocado, tomatoes, onion, jalapeno, and basil. In a separate bowl, whisk together the olive oil, vinegar, honey, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour the vinaigrette over the salad and gently mix everything together until well coated.

Summary:

• Calories: 1826 kcal
• Fat: 104 g
• Protein: 44 g
• Carbs: 213 g
• Potassium: 4183 mg
• Magnesium: 399 mg