 | | Directions | | In a small bowl combine dressing ingredients and set aside.
Bring a large sauce pan with 2 to 3 quarts of water and 1 to 2 teaspoons of salt to a full boil. Add cut green beans and cook 1 minute. Add corn kernels and lima beans. Continue to cook 5 to 6 minutes or until just tender crisp.
Drain and rinse with cold water until cool.
In a serving bowl, combine bean mixture with dressing. Toss and garnish with chopped fresh basil. Season to taste. |
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Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 8
Serving Size: 1 cup
|  | | Ingredients | | - | | VINAIGRETTE DRESSING |
| - | | 1/2 cup red onion, finely chopped |
| - | | 4 tablespoons olive oil or canola oil |
| - | | 2 tablespoons lemon juice, freshly squeezed |
| - | | 1 teaspoon honey |
| - | | salt and pepper to taste |
| - | | SALAD |
| - | | 1 pound fresh green beans, cut into thirds |
| - | | 3 ears of fresh corn, kernels removed |
| - | | 16 ounces lima beans, frozen |
| - | | 1 tablespoon fresh basil, chopped--more to taste |
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