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
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.
