- 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
- 1/2 cup minced red onion
- 1 avocado, cut into chunks
- 1 jalapeño, seeded and minced
- 10 basil leaves, chiffonaded
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon honey
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 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.