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Epicurious

Creamy Succotash Salad

4.5

(8)

It may be corn season, but canned or frozen corn kernels work just as well as fresh in this corn salad. A mixed green salad rounds out the menu nicely.

Recipe information

  • Yield

    Serves 8

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
2 large red bell peppers
3 cups frozen baby lima beans, thawed (from two 10-ounce packages)
5 cups frozen corn kernels, thawed, drained (about 24 ounces)
2/3 cup thinly sliced green onions

Preparation

  1. Step 1

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

    Step 2

    Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose peppers in paper bag; let stand 10 minutes. Peel, seed and coarsely chop peppers. Transfer to large bowl.

    Step 3

    Cook lima beans in large pot of boiling salted water until heated through, about 2 minutes. Drain beans; cool.

    Step 4

    Transfer beans to bowl with bell peppers. Mix in corn and green onions. Toss salad with enough dressing to coat. Season to taste with salt and pepper. (Can be made 6 hours ahead. Cover and chill. Serve cold or at room temperature.)

TagsSaladSouthernAmericanCornVegetableLima BeanWhite BeanBean and LegumeBell PepperButtermilkDairySideLunchDinnerGluten FreeNut FreeVegetarianMake AheadQuickSimmerSummerBon Appétit

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