Vegetable Box Salad

Ingredients

• 6  to 8 basil leaves chopped
• 15 oz kidney beans rinsed drained canned
• 1 teaspoon celery salt 
• 4 ounces cheddar cheese cut into 1/4-inch cubes
• 2 cups corn kernels fresh white uncooked
• 2 tablespoons dijon mustard 
• 3  hard-cooked eggs shelled chopped
• 2 tablespoons juice of lemon 
• 0.7 cup yogurt plain low-fat
• 0.3 cup mayonnaise 
• 0.3 teaspoon pepper 
• 8 oz romaine lettuce heart rinsed chopped
• 0.3 teaspoon salt 
• 1.5 pounds tomatoes cored ripe rinsed seeded chopped

Equipment

• bowl

Directions

1. In a small bowl, mix yogurt, mayonnaise, mustard, lemon juice, celery salt, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
2. In a large bowl, mix corn kernels, tomatoes, kidney beans, lettuce, cucumber, basil, cheese, and eggs.
3. Add dressing and mix gently to coat, or serve dressing separately, to spoon over individual servings.
4. Add more salt and pepper to taste.