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

　　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

　　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

　　19 g fat

　　3 g saturated fat

　　34 g carbohydrate

　　8 g fiber

　　8 g protein

　　#### Nutritional analysis provided by Self

　　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.