• 4 ears homegrown corn-on-the-cob, tassels and husks removed
• 1 tablespoon Dierbergs olive oil
• 1 bag (16 ounces) frozen baby lima beans
• 1 bag (12 ounces) fresh green beans, trimmed and cut in half
• 1 container (12 ounces) baby heirloom tomatoes, halved or quartered if large
• ¼ cup thinly sliced green onion
• ½ cup thinly sliced basil leaves
• ⅓ cup Dierbergs extra virgin olive oil
• 3 tablespoon fresh lemon juice
• 1 teaspoon honey
• 1 teaspoon coarse salt
• Freshly ground black pepper

Brush corn with olive oil. Place on grid over medium-high heat; cover and grill turning occasionally until lightly charred, about 5 minutes. Let stand until cool enough to handle. Cut kernels from corn with serrated knife; set aside.

 

Place lima beans and green beans in large pot of boiling water; cook until just crisp-tender, about 6 to 8 minutes. Drain well.

 

In large bowl, combine corn, lima beans, green beans, tomatoes, green onion, and basil.

 

In 1-cup glass measure, whisk together olive oil, lemon juice, honey, and salt; pour over vegetables in bowl; toss until well mixed. Season with pepper.

Servings: 8
Serving Size: Per Serving

Per Serving
Calories: 239
Cholesterol: 0 mg
Fat: 12 g
Sodium: 282 mg
Carbohydrates: 30 g
Protein: 7 g
Fiber:
Saturated Fat: N/A