Summery Confetti Salad
A vibrant and fresh summer salad featuring a colorful mix of corn, lima beans, green beans, and tomatoes, tossed with avocado and jalapeño in a honey-vinaigrette dressing. Perfect for picnics and warm weather gatherings.
8 servings
1 hr 10 min
Ingredients
- •4 cups fresh corn
- •16 ounces frozen lima beans
- •2 cups green beans
- •1 cup grape tomatoes
- •½ cup red onion
- •1 whole avocado
- •1 whole jalapeño
- •10 leaves basil
- •½ cup extra-virgin olive oil
- •¼ cup red wine vinegar
- •1 teaspoon honey
- •1 teaspoon kosher salt
- •½ teaspoon black pepper
Cooking Instructions
- 1.
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.
70 min