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 1/4 peppers)
- 3 ounces whole red onion or 2 ounces chopped ready-cut onion ( 1/3 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 Information
Nutritional analysis per serving (2 servings)
521 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 6 grams polyunsaturated fat; 92 grams carbohydrates; 13 grams dietary fiber; 26 grams sugars; 17 grams protein; 1 milligram cholesterol; 525 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- 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.
- Wash and trim the green beans, and steam for 5 to 7 minutes, until they are tender but still firm.
- Shuck corn, and scrape off kernels.
- Wash, trim and seed the whole peppers, and chop finely. Finely chop whole onion.
- In a serving bowl, combine the yogurt, mayonnaise, vinegar, mustard, salt and pepper.
- Drain the green beans, reserving the cooking water, and run the beans under cold water.
- Cook the corn 1 or 2 minutes in the water the beans were steamed over.
- Cut the beans into 1-inch pieces, and add to the dressing with the peppers and onions. Drain the corn, and stir into dressing.
- When the potatoes are cooked, drain, run under cold water and slice thinly; stir into the salad.
45 minutes
Dining and Cooking