Summery Confetti Salad

SELF  | August 2013 by Katie Lee Joel ]]> photo by Kana Okada yield Makes 8 servings 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. Ingredients add to shopping list 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. *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. 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 my notes via Epicurious.com: New Recipes http://feeds.epicurious.com/c/35380/f/665147/s/306ec7fe/sc/26/l/0L0Sepicurious0N0Crecipes0Cfood0Cviews0C51183680A0Dmbid0Frss0Iepinr/story01.htm

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