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%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content
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


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


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

There are not reviews for this recipe.

Send Recipe By Email

Enter multiple addresses on separate lines or separate them with commas.