Succotash Salad With Creamy Basil Dressing

Succotash Salad With Creamy Basil Dressing
Succotash Salad With Creamy Basil Dressing

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    cup frozen baby lima beans

  • 8

    ounces green beans trimmed, and cut into 1/2" pieces

  • 1

    can red kidney beans - (15 to 16 oz) rinsed, drained

  • 1 1/2

    cups fresh corn kernels - (from abt 2 ears)

  • 1

    cup chopped sweet onion (such as Maui or Vidalia)

  • 1

    cup coarsely-chopped fresh basil

  • 1/2

    cup plain nonfat yogurt

  • 1/4

    cup light (50% less fat) mayonnaise

  • 1

    tablespoon red wine vinegar

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 3

    large tomatoes sliced

Directions

Bring large saucepan of salted water to boil. Add lima beans and cook 2 minutes. Add green beans and cook until all beans are just tender, about 4 minutes longer. Drain. Rinse beans under cold water; drain well. Transfer to large bowl. Add kidney beans, corn, and onion. Puree 3/4 cup basil, yogurt, mayonnaise, and vinegar in blender. Add dressing to bean mixture; toss to blend well. Season salad with salt and pepper. Spoon salad onto platter. Surround with tomato slices. Sprinkle remaining 1/4 cup basil over salad and serve. This recipe yields 4 main-course servings. Per serving: calories, 310; total fat, 6 g; saturated fat, 1 g; cholesterol, 5 mg.

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