Succotash Salad With Creamy Basil Dressing |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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SUCCOTASH SALAD WITH CREAMY BASIL DRESSING This recipe came from an estate sale. I obtained it when I purchased the family collection from the Butler Estate in Irving, Texas in 1988. Ingredients:
1 cup frozen baby lima beans |
8 ounces green beans trimmed and cut into 1/2 pieces |
16 ounce can red kidney beans rinsed and drained |
1-1/2 cups fresh corn kernels |
1 cup chopped sweet onion |
1 cup coarsely chopped fresh basil |
1/2 cup plain yogurt |
1/4 cup mayonnaise |
1 tablespoon red wine vinegar |
3 large tomatoes sliced |
Directions:
1. Bring large saucepan of salted water to boil then add lima beans and cook 2 minutes.
2. Add green beans and cook until all beans are just tender about 4 minutes longer.
3. Drain well then rinse beans under cold water and drain well again.
4. Transfer to large bowl then add kidney beans, corn and onion.
5. Puree 3/4 cup basil, yogurt, mayonnaise and vinegar in blender.
6. Add dressing to bean mixture then toss to blend well.
7. Season salad with salt and pepper then spoon salad onto platter.
8. Surround with tomato slices then sprinkle remaining basil over salad and serve.
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