Succotash Salad with Creamy Basil Dressing

Author:Bon Appétit, 2001.07
Yield:4 main-course servings
Category:Main Courses


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


  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.
  2. 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.
  3. Spoon salad onto platter. Surround with tomato slices. Sprinkle remaining 1/4 cup basil over salad and serve.


Nutrition Facts

4 main-course servings per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 6g9%
Saturated Fat 1g5%
Trans Fat
Cholesterol 5mg2%
Total Carbohydrate
Dietary Fiber
Total Sugars
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.