Succotash Salad with Lemon Vinaigrette Recipe

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A light, fresh-tasting summer salad. Any vinaigrette dressing you choose can be used.
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Servings:
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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
Directions
PREP
15 mins
COOK
10 mins
READY IN
25 mins
  • 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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