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This salad can be kept covered and refrigerated for up to 1 day. If making the salad in advance, add the basil just before serving.
3 T extra virgin olive oil
1 ½ T lemon juice
1 t honey
½ small red onion minced
¾ lb green beans, ends trimmed and cut in half cross wise
2 ears white or yellow corn, shucked, kernels removed
½ lb frozen lima beans
2 T chopped fresh basil
1. Stir oil, lemon juice, honey, red onion, and salt and pepper to taste together in small bowl.
2. Bring 2 1/2 quarts water to boil in large saucepan. Add 1 teaspoon salt and green beans and cook for 1 minute. Add corn and lima beans and cook until tender, about 5 minutes. Drain vegetables into colander and rinse under cold running water until cool. Drain vegetables well and transfer to serving bowl.
3. Toss vegetables with dressing to coat evenly. Stir in basil and season with salt and pepper. Serves 4.