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Succotash Salad With Creamy Basil Dressing


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  • 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


Servings 4


Step 1

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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