Summery Confetti SaladKana Okada
It's low-cal and filling—as in perfect for swimsuit season. I make it a day ahead so the veggies can marinate and the flavor pops.
Cooks' Note
*Blanching makes beans tender and bright. Boil 'em for 30 seconds, then plunge into ice water to stop the cooking.
**Chiffonade is a fancy word for cutting leafy greens into ribbons. Stack the leaves, roll up and slice thinly.
Recipe information
Yield
Makes 8 servings
Ingredients
4 cups (6 ears) fresh corn
1 package (16 ounces) frozen lima beans, thawed
2 cups green beans, blanched and cut into 1-inch pieces*
1 cup grape tomatoes, halved lengthwise
1/2 cup minced red onion
1 avocado, cut into chunks
1 jalapeño, seeded and minced
10 basil leaves, chiffonaded**
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 teaspoon honey
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preparation
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.
Nutrition Per Serving
Per serving: 318 calories
19 g fat
3 g saturated fat
34 g carbohydrate
8 g fiber
8 g protein
#### Nutritional analysis provided by Self
Recipe notes
Back to topSee Related Recipes and Cooking Tips
41 Main Course-Worthy Salads That Just Happen to Be Vegetarian
Think hearty and vegetarian can't go together?
