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Ingredients
1 pound tiny new potatoes
8 ounces green beans
2 ears corn
8 ounces whole red, yellow or orange peppers, or 5 ounces chopped ready-cut peppers (1 ¼ peppers)
3 ounces whole red onion or 2 ounces chopped ready-cut onion ( ⅓ cup)
⅔ cup plain nonfat yogurt
¼ cup reduced-fat mayonnaise
3 tablespoons white-wine vinegar
2 teaspoons Dijon mustard
⅛ teaspoon salt
Freshly ground black pepper to taste
Nutritional analysis per serving (2 servings)
85 grams carbs; 2 milligrams cholesterol; 488 calories; 3 grams monosaturated fat; 7 grams polyunsaturated fat; 2 grams saturated fat; 12 grams fat; 13 grams fiber; 516 milligrams sodium; 17 grams protein; 24 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Scrub potatoes, but do not peel. Cover with water, and boil in a covered pot 10 to 17 minutes, depending on their size. If you cannot find tiny new potatoes, use large ones and cut them up.
- Step 2
Wash and trim the green beans, and steam for 5 to 7 minutes, until they are tender but still firm.
- Step 3
Shuck corn, and scrape off kernels.
- Step 4
Wash, trim and seed the whole peppers, and chop finely. Finely chop whole onion.
- Step 5
In a serving bowl, combine the yogurt, mayonnaise, vinegar, mustard, salt and pepper.
- Step 6
Drain the green beans, reserving the cooking water, and run the beans under cold water.
- Step 7
Cook the corn 1 or 2 minutes in the water the beans were steamed over.
- Step 8
Cut the beans into 1-inch pieces, and add to the dressing with the peppers and onions. Drain the corn, and stir into dressing.
- Step 9
When the potatoes are cooked, drain, run under cold water and slice thinly; stir into the salad.
Private Notes
Comments
Next time, cut the vinegar by half.