posted by scooby 08-07-100 11:51 AM
Butter Bean, Red Potato and Corn Salad
2 1/2 Pounds medium-sized red-skinned potatoes, scrubbed
1/2 cup plain nonfat yogurt
1/2 cup reduced-fat sour cream
2 TBSP. Dijon mustard
1/2 tsp. seasoned salt
1/2 tsp. freshly ground 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 TBSP. sliced pickled jalapenos, drained
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.