Summery Confetti Salad

Name: Summery Confetti Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 avocado, cut into chunks; 10 basil leaves, chiffonaded; 1 teaspoons freshly ground black pepper; 946 milliliters (6 ears) fresh corn; 237 milliliters grape tomatoes, halved lengthwise; 473 milliliters green beans, blanched and cut into 1-inch pieces; 1 teaspoon honey; 1 jalapeño, seeded and minced; 1 teaspoon kosher salt; 454 grams package frozen lima beans, thawed; 118 milliliters extra-virgin olive oil; 118 milliliters minced red onion; 59 milliliters red wine vinegar

Summery Confetti Salad might be just the side dish you are searching for. Watching your figure? This gluten free, dairy free, and vegetarian recipe has 304 calories, 8g of protein, and 18g of fat per serving. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up kosher salt, honey, pepper, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

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.

Ingredients you will need

Salt And Pepper

Green Beans

Lima Beans

Tomato

Avocado

Vinegar

Basil

Honey

Onion

Corn

Cooking Oil

Equipment you will use

Whisk

Bowl

Add vinaigrette to salad and toss to coat. Refrigerate for an hour before serving to let it marinate, if you can stand to wait.

Ingredients you will need

Vinaigrette

*Blanching makesbeans tender andbright. Boil 'em for30 seconds, thenplunge into ice waterto stop the cooking.**Chiffonade is afancy word forcutting leafy greensinto ribbons. Stackthe leaves, rollup and slice thinly.

Ingredients you will need

Ice