Succotash Salad w Creamy Dijon/Buttermilk Dressing

Succotash Salad W Creamy Dijon/buttermilk Dressing Recipe

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Daily Inspiration S


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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15 Min
20 Min
Stove Top


  • 2/3 c
  • 6 Tbsp
  • 4 tsp
    dijon mustard
  • 4 tsp
    fresh lemon juice
  • 4 tsp
  • 1/2 tsp
    hot pepper sauce
  • 3 c
    frozen baby lima beans, thawed (2 10 oz. pkgs)
  • 5 c
    frozen corn kernels, thawed and drained (24 oz)
  • 2 large
    jarred roasted red bell peppers, chopped
  • 2/3 c
    green onions, thinly sliced

How to Make Succotash Salad w Creamy Dijon/Buttermilk Dressing


  1. Whisk first 6 ingredients in a medium bowl to blend. Season with salt and pepper to taste.
  2. Cook lima beans in a large pot of boiling salted water until heated through. Drain and cool beans.
  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.

Printable Recipe Card

About Succotash Salad w Creamy Dijon/Buttermilk Dressing

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy Healthy

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