Summery Confetti Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1 teaspoon kosher salt
- 1 teaspoon honey
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
- 1 jalapeã±o, seeded and minced
- 1/2 cup minced red onion
- 4 cups (6 ears) fresh corn
- 1 package (16 ounces) frozen lima beans, thawed
- 2 cups green beans, blanched and cut into 1-inch pieces*
- 1 cup grape tomatoes, halved lengthwise
- 1 avocado, cut into chunks
- 10 basil leaves, chiffonaded**
Preparation In a bowl, toss together corn, lima beans, green beans, tomatoes, onion, avocado, jalapeño and basil. In a second bowl, whisk together oil, vinegar, honey, salt and pepper. Add vinaigrette to salad and toss to coat. Refrigerate for an hour before serving to let it marinate, if you can stand to wait. *Blanching makes beans tender and bright. Boil 'em for 30 seconds, then plunge into ice water to stop the cooking. **Chiffonade is a fancy word for cutting leafy greens into ribbons. Stack the leaves, roll up and slice thinly.Per serving: 318 calories, 19 g fat, 3 g saturated fat, 34 g carbohydrate, 8 g fiber, 8 g protein Nutritional analysis provided by Self
