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Succotash Salad

A beautifully vibrant salad that will go perfectly with picnics and barbeques during the hot Summer season.

Succotash Salad
Makes 6 servings


  • Kosher salt
  • 2 cups green beans
  • 1 10 -ounce package frozen lima beans, thawed
  • 3 cups corn kernels (from about 4 ears)
  • 1 small avocado, pitted, peeled and cut into chunks
  • 1 cup grape tomatoes, halved
  • 1/4 cup minced red onion
  • 1 jalapeno pepper, seeded and minced
  • 10 basil leaves, thinly sliced
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon honey
  • Freshly ground pepper


  1. Bring a medium pot of salted water to a boil. Add the green beans and lima beans and cook until the green beans are bright green and the lima beans have softened slightly, 3 to 5 minutes. Drain and rinse under cold running water to cool. Cut the green beans into 1-inch pieces.
  2. In a large bowl, combine the green beans, lima beans, corn, avocado, tomatoes, onion, jalapeno and basil. In a separate bowl, whisk the olive oil, vinegar, honey, 1 teaspoon salt and 1/2 teaspoon pepper. Add the vinaigrette to the salad and toss to coat.

Recipe from The Food Network Magazine and Katie Lee.

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