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.
- Per serving: calories, 310; total fat, 6 g; saturated fat, 1 g; cholesterol, 5 mg Nutritional analysis provided by Bon Appétit
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 392.97 Kcal (1645 kJ) | ||
| Calories from fat | 50.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.57g | 9% | |
|---|---|---|---|
| Cholesterol | 14.64mg | 5% | |
| Sodium | 423.86mg | 18% | |
| Potassium | 1245.04mg | 26% | |
| Total Carbs | 64.22g | 21% | |
| Sugars | 11.23g | 45% | |
| Dietary Fiber | 16.9g | 68% | |
| Protein | 23.95g | 48% | |
| Vitamin C | 33.3mg | 55% | |
| Iron | 4.1mg | 23% | |
| Calcium | 173.8mg | 17% | |
| Amount Per 100 g | |||
| Calories | 76.5 Kcal (320 kJ) | ||
| Calories from fat | 9.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.08g | 9% | |
|---|---|---|---|
| Cholesterol | 2.85mg | 5% | |
| Sodium | 82.51mg | 18% | |
| Potassium | 242.36mg | 26% | |
| Total Carbs | 12.5g | 21% | |
| Sugars | 2.19g | 45% | |
| Dietary Fiber | 3.29g | 68% | |
| Protein | 4.66g | 48% | |
| Vitamin C | 6.5mg | 55% | |
| Iron | 0.8mg | 23% | |
| Calcium | 33.8mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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