Succotash Salad with Creamy Basil Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Try this with ciabatta or whole wheat bread. Ingredients:
1 cup frozen baby lima beans |
8 ounces green beans, trimmed, cut into 1/2-inch pieces |
1 15- to 16-ounce can red kidney beans, rinsed, drained |
1 1/2 cups fresh corn kernels (from about 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 |
3 large tomatoes, sliced |
Directions:
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.
4. Per serving: calories, 310; total fat, 6 g; saturated fat, 1 g; cholesterol, 5 mg Nutritional analysis provided by Bon Appétit
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