Skip to main content
Epicurious
Bon Appétit

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

See Related Recipes and Cooking Tips

Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
The Most-Saved Recipes on Bon Appétit This Week
Like crispy gnocchi caprese and raspberry—brown butter skillet cake.
Cod With Lemon Butter Sauce
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
A Better Eggplant Parmesan
The secret to flavorful, never-greasy eggplant parm? Brine the eggplant first.
The Most-Saved Recipes in the Epicurious App in July
Like hot honey chicken with peaches and a dirty martini spritz.
Sheet-Pan Hot Honey Chicken and Peaches
No grill needed for this just-charred-enough sweet and spicy chicken.
Cheesy Apple Omelet
Fontina and fried shallots make this diner-style omelet perfectly acceptable dinner fare.