Succotash Salad with Lemon Vinaigrette 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    A light, fresh-tasting summer salad. Any vinaigrette dressing you choose can be used.   Directions	1

	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.	2