Nutritional Info

Nutrition Facts

Serving Size 1 (120g)

Calories 235
Calories from Fat 124 (53%)
Amount Per Serving %DIV
Total Fat 13.8g 21%
Saturated Fat 7.5g 38%
Monounsaturated Fat 5.8g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 74mg 25%
Sodium 107mg 5%
Potassium 286.2mg 6%
Total Carbohydrate 3.2g 1%
Dietary Fiber 0.3g 1%
Sugars 1.5g
Protein 20.4g 41%

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Recipe Description
Bring this creamy, spicy salad to your next picnic. You don't have to tell anyone it's low in fat! If you can't find butter beans, a Southern delicacy that is slowly making its way up North, try white kidney or lima beans.
Prep time
1 hr
Cook time
20 min
Ready In
1 hr 20 min

Ingredients

Serves Tool

Serves To:USMetric
3 Tablespoon(T)  pickled jalapenos, drained and sliced
1/2 Cup(c)  green onion, thinly sliced
1 Cup(c)  fresh butter beans, cooked
1 Cup(c)  fresh corn, cooked
1/2 Teaspoon(t)  pepper, freshly ground
1/2 Teaspoon(t)  seasoned salt
2 Tablespoon(T)  dijon mustard
1/2 Cup(c)  reduced fat sour cream
1/2 Cup(c)  plain non fat yogurt
2 1/2 Pound(lb)  medium red skinned potatoes, scrubbed

Preparation

Place potatoes in a large saucepan. Cover with water and bring to a boil. Reduce heat and simmer 20 minutes, or until tender. Drain in a colander. Let stand until cool enough to handle. Break potatoes into coarse chunks with a wooden spoon or fork. Combine yogurt and next 4 ingredients. Stir into potatoes, mixing well. Stir in corn, butter beans, green onion and jalapenos. Cover and refrigerate or serve at room temperature.

Additional notes

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