Creamy Succotash Salad
- Preparing Time: -
- Total Time: -
- Served Person: Serves 8
- 4 teaspoons sugar
- 2/3 cup mayonnaise
- 4 teaspoons dijon mustard
- 1/2 teaspoon hot pepper sauce
- 2 large red bell peppers
- 2/3 cup thinly sliced green onions
- 4 teaspoons fresh lemon juice
- 6 tablespoons buttermilk
- Carbohydrate 32 g(11%)
- Cholesterol 8 mg(3%)
- Fat 17 g(25%)
- Fiber 4 g(17%)
- Protein 5 g(11%)
- Saturated Fat 2 g(12%)
- Sodium 176 mg(7%)
- Calories 297
Preparation Whisk first 6 ingredients in medium bowl to blend. Season dressing to taste with salt and pepper. 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. Cook lima beans in large pot of boiling salted water until heated through, about 2 minutes. Drain beans; cool. 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.)
Preparation Whisk first 6 ingredients in medium bowl to blend. Season dressing to taste with salt and pepper. 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. Cook lima beans in large pot of boiling salted water until heated through, about 2 minutes. Drain beans; cool. 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.)
