Succotash Salad with Creamy Basil Dressing
|Author:||Bon Appétit, 2001.07|
|Yield:||4 main-course servings|
|1 cups||frozen baby lima beans|
|8 oz.||green beans, trimmed, cut into 1/2" pieces|
|15 oz.||can red kidney beans, rinsed and drained|
|1 1/2 cups||fresh corn kernels (from about 2 ears)|
|1 cups||sweet onion (such as Maui or Vidalia), chopped|
|1 cups||fresh basil, coarsely chopped|
|1/2 cups||plain nonfat yogurt|
|1/4 cups||light mayonnaise (50% less fat)|
|1 tbsp.||red wine vinegar|
|3 large||tomatoes, sliced|
- 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.
|Amount per serving
|% Daily Value*|
|Total Fat 6g||9%|
|Saturated Fat 1g||5%|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.