Succotash Salad With Creamy Basil Dressing
Serves: 5
Eda Schinner
1 January 1970
Based on User reviews:
43
Spice
49
Sweetness
49
Sourness
36
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Baby Lima Beans (frozen)1 cup
Sweet Onion (chopped)1 cup
Plain Nonfat Yogurt1 tbsp
Red Wine Vinegar3 large
Tomatoes (sliced)Directions:
1
Bring large saucepan of salted water to boil
2
Add lima beans and cook 2 minutes
3
Add green beans and cook until all beans are just tender, about 4 minutes longer
4
Drain
5
Rinse beans under cold water; drain well
6
Transfer to large bowl
7
Add kidney beans, corn, and onion
8
Puree 3/4 cup basil, yogurt, mayonnaise, and vinegar in blender
9
Add dressing to bean mixture; toss to blend well
10
Season salad with salt and pepper
11
Spoon salad onto platter
12
Surround with tomato slices
13
Sprinkle remaining 1/4 cup basil over salad and serve
14
Bring large saucepan of salted water to boil
15
Add lima beans and cook 2 minutes
16
Add green beans and cook until all beans are just tender, about 4 minutes longer
17
Drain
18
Rinse beans under cold water; drain well
19
Transfer to large bowl
20
Add kidney beans, corn, and onion
21
Puree 3/4 cup basil, yogurt, mayonnaise, and vinegar in blender
22
Add dressing to bean mixture; toss to blend well
23
Season salad with salt and pepper
24
Spoon salad onto platter
25
Surround with tomato slices
26
Sprinkle remaining 1/4 cup basil over salad and serve