The Sporty Chef's Bikini-Body Salad

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4 cups (6 ears) fresh corn

1 package (16 oz) 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

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