Most of the time, I try a recipe, I have to make changes, it just doesn’t seem right to me. This salad by Katie Lee is an exception, I made it just as it was written and it was a really happy addition to our dinner. Not only that, it met my “is it great as a leftover” criteria.
The green beans, basil and jalapeno were mine, the corn grown locally, as were the tomatoes, but, alas, I had to use the frozen lima beans. I thought I had ordered beans to plant, but I hadn’t and by the time I realized it I was not able to find them anywhere.
In addition to being a great salad, we used this as one of the topping for blackened salmon tacos, along with mangos, it was all that we needed.
2 cups green beans (from the garden)
1 10-ounce package frozen lima beans, thawed
3 cups corn kernels (from about 4 ears) (locally grown)
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 (from the garden)
10 basil leaves, thinly sliced (from the garden)
1/3 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon honey (local)
Freshly ground pepper
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.
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.