Succotash salad
Fresh Succotash salad bursting with flavors of corn, beans, and bell peppers, tossed in a zesty vinaigrette dressing. A colorful and delicious addition to any meal.
Ingredients:
- 2 cups 1-inch-sliced green beans
- One 16-ounce 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 (about 4 cups)
- 1 avocado, cut into chunks
- 1 jalapeno, seeded and minced
- 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
Instructions:
- Boil a big pot of water and have ready a bowl of ice water. Cook the green beans in the boiling water until they turn bright green and are slightly tender. Quickly transfer them to the ice water to halt the cooking. Drain well.
- Mix together the green beans, lima beans, tomatoes, onions, basil, corn, avocados, and jalapenos in a large bowl. In a different bowl, blend the oil, vinegar, honey, salt, and pepper. Pour the dressing over the salad and mix well.
Summary:
- Calories: 2449 kcal
- Fat: 150 g
- Protein: 60 g
- Carbs: 252 g
- Potassium: 5644 mg
- Magnesium: 620 mg