Succotash salad

Ingredients:

• 2 cups green beans
• 1 package 300g frozen lima beans, thawed
• 3 cups corn kernels (from about 4 ears)
• 1 small avocado, peeled, pitted and cut into small pieces
• 1 cup grape tomatoes, halved
• 1/4 cup chopped red onion
• 1 jalapeño, seeded and finely chopped
• 10 basil leaves, thinly sliced
• 1/3 cup olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon of honey

Preparation:

1. Bring a medium saucepan 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 are slightly softened, 3 to 5 minutes. Drain and run under cold running water to cool. Cut the green beans into 1-inch (2.5 cm) pieces.
2. In a large bowl, combine the green and lima beans, corn, avocado, tomatoes, onion, jalapeño, and basil. In a separate bowl, combine the olive oil, vinegar, honey, 1 teaspoon salt, and 1/2 teaspoon pepper. Drizzle the vinaigrette over the salad and toss to combine.