6 large red tomatoes
4 large yellow tomatoes
Balsamic Vinaigrette, divided
3/4 cup cooked lima beans
2 cups cooked corn
10 slices thick-sliced smoked bacon, cooked and diced
Wash,
core, and slice red and yellow tomatoes. Drizzle tomato slices with
1/2 cup Balsamic Vinaigrette; set aside. Combine beans and corn with
remaining 1/2 cup Balsamic Vinaigrette. Arrange tomatoes slices on a
salad platter. Top with corn mixture and diced bacon.
Balsamic Vinaigrette:
3/4 cup olive oil
1/4 cup balsamic vinegar
2 green onions, thinly sliced
6 fresh basil leaves, chopped
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
Combine all ingredients in a jar; cover tightly and shake vigorously. Store in refrigerator.
