Succotash Salad with Creamy Basil Dressing

• 1 cup frozen baby lima beans
• 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

1. Bring large saucepan of salted water to boil.
2. Add lima beans and cook 2 minutes.
3. Add green beans and cook until all beans are just tender, about 4 minutes longer.
4. Drain.
5. Rinse beans under cold water; drain well.
6. Transfer to large bowl.
7. Add kidney beans, corn, and onion.
8. Puree 3/4 cup basil, yogurt, mayonnaise, and vinegar in blender.
9. Add dressing to bean mixture; toss to blend well.
10. Season salad with salt and pepper.
11. Spoon salad onto platter.
12. Surround with tomato slices.
13. Sprinkle remaining 1/4 cup basil over salad and serve.

frozen baby lima beans, green beans, red kidney beans, corn kernels, sweet onion, fresh basil, nonfat yogurt, light, red wine vinegar, tomatoes

Taken from www.epicurious.com/recipes/food/views/succotash-salad-with-creamy-basil-dressing-105285 (may not work)