2 lbs (900 g) red potatoes
10 oz (280 g) package of frozen baby lima beans, cooked and drained
16 oz (450 g) pinto or kidney beans, rinsed and drained
1 medium red onion, chopped
2 stalks celery, chopped
1 cup (250 ml) plain fat-free yogurt
4 Tbs (60 ml) red or white wine vinegar
1 Tbs (15 ml) Dijon style mustard
1/2 cup (125 ml) chopped fresh dill leaves
Salt and freshly ground black pepper to taste
Cut the potatoes into chunks and boil until tender but firm. Drain and
allow to cool. Combine all ingredients in a large mixing bowl and toss
gently to coat the potatoes. Chill for at least one hour, or serve at
room temperature. Serves 6 to 8.