Unusual recipes

Succotash Salad with Creamy Basil Dressing

Succotash Salad with Creamy Basil Dressing


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

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

Recipe Preparation

  • 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.

Nutritional Content

Per serving: calories, 310 total fat, 6 g saturated fat, 1 g cholesterol, 5 mgReviews Section


Watch the video: How to make a simple Basil Salad Dressing (May 2022).