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    Kansas Country Living Magazine
    Home » Articles » Corn, Butter Bean and Potato Salad
    Recipes

    Corn, Butter Bean and Potato Salad

    Vicki EstesBy Rebecca HowardAugust 26, 20211 Min Read
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    two corn cobs next to bowl of corn butter bean and potato salad

    Corn, Butter Bean and Potato Salad

    Rebecca Howard
    Print Recipe Pin Recipe
    Course Main Course, Salad
    Cuisine American
    Servings 6
    Calories 338 kcal

    Ingredients
      

    • 3 medium waxy potatoes cooked, peeled and cubed (whole small red potatoes with skin on work well, too)
    • 1 15- ounce can white butter beans or white lima beans drained and rinsed lightly (or two cups cooked, drained butter beans)
    • 3 ears of fresh young corn kernels cut and scraped from the cobs
    • 1/3 cup olive oil
    • 1-1/2 Tbs. lemon juice
    • 1/4 cup mayonnaise
    • 1/2 tsp. sugar
    • Salt and pepper to taste
    • 2 Tbs. chopped chives

    Instructions
     

    • Toss together the potatoes, beans and corn. Set aside.
    • Whisk together the olive oil, lemon juice, mayonnaise, sugar, salt and pepper. Fold into the potato mixture. This recipe makes enough dressing to just coat the salad ingredients. If you like your salad with lots of dressing, increase the amounts by half.
    • Sprinkle salad with chives and mix. Refrigerate for 1 hour, covered, before serving.

    Notes

    Serves 6 to 8. 

    Nutrition

    Sodium: 92mgCalcium: 28mgVitamin C: 25mgVitamin A: 136IUSugar: 7gFiber: 9gPotassium: 961mgCholesterol: 1mgCalories: 338kcalTrans Fat: 1gMonounsaturated Fat: 9gPolyunsaturated Fat: 3gSaturated Fat: 2gFat: 15gProtein: 10gCarbohydrates: 44gIron: 3mg
    Keyword bean, Corn, potato
    Tried this recipe?Let us know how it was!
    bean corn salad
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