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Ingredients

• 2/3 cup plain low-fat yogurt
• 1/3 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons lemon juice
• 1 teaspoon celery salt
• About 1/4 teaspoon salt
• About 1/4 teaspoon pepper
• 2 cups uncooked fresh white corn kernels
• 1 1/2 pounds ripe tomatoes, rinsed, cored, seeded, and chopped
• 1 can (15 oz.) kidney beans, rinsed and drained
• 1 romaine lettuce heart (about 8 oz.), rinsed and chopped
• 1/2 English cucumber (about 8 oz.), ends trimmed, chopped
• 6 to 8 basil leaves, chopped
• 4 ounces cheddar cheese, cut into 1/4-inch cubes
• 3 hard-cooked eggs, shelled and chopped

Description

Heather Ogston Composed This Bountiful Fresh Chopped Salad After Receiving A Box Of Beautiful Summer Produce From A Community Farm. Chop The Vegetables Into Pieces That Are Roughly The Same Size — Between 1/4- And 1/2-inch Pieces.

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