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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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
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
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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