succotash-salad-with-creamy-basil-dressing-105285.json

{
    "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."
    ],
    "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Bean",
        "Onion",
        "Tomato",
        "Vegetarian",
        "Quick & Easy",
        "Yogurt",
        "Basil",
        "Corn",
        "Summer"
    ],
    "title": "Succotash Salad with Creamy Basil Dressing",
    "url": "http://www.epicurious.com/recipes/food/views/succotash-salad-with-creamy-basil-dressing-105285"
}