“sufferin’ succotash” — Les Petites Gourmettes

Ingredients

• 2 cups frozen baby lima beans, thawed
• 2 cups frozen shelled edamame, thawed
• 1 tablespoon salt
• 1 pound green beans, trimmed, cut into 1/2-inch pieces
• Two 15- to 16-ounce cans red kidney beans, rinsed, drained
• 3 cups frozen corn kernels, thawed
• 2 cups peeled and diced sweet onion
• 1 cup coarsely chopped fresh basil, divided
• 1/2 cup plain Greek yogurt
• 1/2 cup mayonnaise
• 1 tablespoon red wine vinegar