Butter Bean, Red Potato And Corn Salad Recipe

ingredients

2 1/2 pounds medium red-skinned potatoes, scrubbed
1/2 cup plain nonfat yogurt
1/2 cup reduced-fat sour cream
2 tablespoons Dijon mustard
1/2 teaspoon seasoned salt
1/2 teaspoon freshly ground black pepper
1 cup cooked fresh corn or frozen corn, thawed
1 cup cooked fresh butter beans or canned butter beans, drained
1/2 cup thinly sliced green onion
3 tablespoons sliced pickled jalapenos, drained

directions

Place potatoes in a large saucepan, cover with water and bring to a boil. Reduce heat and simmer 20 minutes or until tender. Drain in a colander; let stand until cool enough to handle.

Break potatoes into coarse chunks with a wooden spoon or fork. Combine yogurt and next 4 ingredients; stir into potatoes, mixing well. Stir in corn, butter beans, green onion, and jalapenos.

Cover and refrigerate or serve at room temperature.

nutrition data

Nutritional data has not been calculated yet.