succotash salad w creamy dijon/buttermilk dressing

Name: Succotash Salad w Creamy Dijon/Buttermilk Dressing
Prep time: 15 min
Cook time: 20 min
Yield: 8
Cuisine: American
Ingredients: 2/3 cup(s) mayonnaise; 6 tablespoon(s) buttermilk; 4 teaspoon(s) dijon mustard; 4 teaspoon(s) fresh lemon juice; 4 teaspoon(s) sugar; 1/2 teaspoon(s) hot pepper sauce; 3 cup(s) frozen baby lima beans, thawed (2 10 oz. pkgs); 5 cup(s) frozen corn kernels, thawed and drained (24 oz); 2 large jarred roasted red bell peppers, chopped; 2/3 cup(s) green onions, thinly sliced

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Daily Inspiration S

Deep In The Heart of, TX

Updated on Dec 19, 2017

When fresh corn is not readily available, frozen corn works fine. Try this tangy succotash salad for your next potluck or gathering.

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prep time 15 Min

cook time 20 Min

method Stove Top

yield 8 serving(s)

Ingredients

2/3 cup mayonnaise
6 tablespoons buttermilk
4 teaspoons dijon mustard
4 teaspoons fresh lemon juice
4 teaspoons sugar
1/2 teaspoon hot pepper sauce
3 cups frozen baby lima beans, thawed (2 10 oz. pkgs)
5 cups frozen corn kernels, thawed and drained (24 oz)
2 large jarred roasted red bell peppers, chopped
2/3 cup green onions, thinly sliced

How To Make succotash salad w creamy dijon/buttermilk dressing

Step 1

Whisk first 6 ingredients in a medium bowl to blend. Season with salt and pepper to taste.

Step 2

Cook lima beans in a large pot of boiling salted water until heated through. Drain and cool beans.
Step 3

Transfer beans to a bowl with chopped red bell peppers. Mix in corn and green onions. Toss salad with enough dressing to coat. Season again with salt and pepper if needed.
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