Potato, Butter Bean & Corn Salad Recipe

• 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

1. Toss together potatoes, beans and corn.
2. Set aside.
3. Whisk together other ingredients except chives.
4. Fold into vegetables.
5. This makes just sufficient dressing to coat the salad ingredients.
6. If desired more, increase amounts by half.
7. Sprinkle with chives and mix.
8. Chill for an hour.

red potatoes, beans, kernels, extra virgin olive oil, lemon juice, mayonnaise, sugar, salt, chives

Taken from cookeatshare.com/recipes/potato-butter-bean-corn-salad-58674 (may not work)