Potato, Butter Bean & Corn Salad Recipe
Servings: 6
Ingredients
- 3 med. red potatoes or possibly other waxy variety (about 2 lbs.), cooked, peeled & cubed
- 1 (15 ounce.) can cooked dry white Lima beans or possibly butter beans, liquid removed and rinsed or possibly 1 (10 ounce.) pkg. frzn butter beans, cooked
- Kernels from 3 ears very fresh corn
- 1/3 c. extra virgin olive oil
- 1 1/2 tbsp. lemon juice
- 1/4 c. mayonnaise
- 1/2 teaspoon sugar
- Salt & pepper to taste
- 1 tbsp. minced chives
Directions
- Toss together potatoes, beans and corn. Set aside. Whisk together other ingredients except chives. Fold into vegetables. This makes just sufficient dressing to coat the salad ingredients. If desired more, increase amounts by half. Sprinkle with chives and mix. Chill for an hour.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 209g | |
| Recipe makes 6 servings | |
| Calories 305 | |
| Calories from Fat 178 | 58% |
| Total Fat 20.12g | 25% |
| Saturated Fat 2.82g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 246mg | 10% |
| Potassium 709mg | 20% |
| Total Carbs 27.79g | 7% |
| Dietary Fiber 4.6g | 15% |
| Sugars 1.56g | 1% |
| Protein 5.12g | 8% |
