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succotash salad w creamy dijon/buttermilk dressing

(1 rating)
DailyInspiration avatar
Recipe by
Daily Inspiration S
@DailyInspiration
Somewhere, TX

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

(1 rating)
yield 8 serving(s)
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For succotash salad w creamy dijon/buttermilk dressing

  • 2/3 c
    mayonnaise
  • 6 Tbsp
    buttermilk
  • 4 tsp
    dijon mustard
  • 4 tsp
    fresh lemon juice
  • 4 tsp
    sugar
  • 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 lg
    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.
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