Creamy Succotash Salad

Description
Contributed by SF&SC Y-Group

Dressing

 * ⅔ cup mayonnaise
 * 6 tablespoons buttermilk
 * 4 teaspoons Dijon mustard
 * 4 teaspoons fresh lemon juice
 * 4 teaspoons granulated sugar
 * ½ teaspoon hot pepper sauce
 * salt
 * pepper

Salad

 * 2 large red bell peppers
 * 3 cups frozen baby lima beans, thawed from 2 x 10 ounce packages
 * 5 cups frozen corn kernels, thawed and drained, about 24 ounces
 * ⅔ cup green onions, thinly sliced

Directions

 * 1) Whisk dressing ingredients together in medium bowl to blend.
 * 2) Season to taste with salt and pepper.
 * 3) Char peppers over gas flame or in oven under the broiler til black on all sides.
 * 4) Put in a paper bag and roll up to close and let sit for 10 minutes.
 * 5) Peel and seed and coarsely chop peppers (about half the size of an American flag stamp).
 * 6) Put in large bowl.
 * 7) Cook lima beans in salted boiling water til heated through, about 4 minutes.
 * 8) Drain and cool (you can run cold water over them to speed it up).
 * 9) Put in bowl with the peppers.
 * 10) Mix in corn and green onions.
 * 11) Toss salad with enough dressing to coat.
 * 12) Season to taste with salt and pepper.
 * 13) Cover and chill.
 * 14) Serve cold or at room temperature.
 * 15) Store in refrigerator.
 * 16) We put all the dressing in the salad to coat and we serve it very cold.