Creamy Succotash Salad

Description

Contributed by SF&SC Y-Group

Ingredients

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.