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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. 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 |
Directions:
1. Whisk first 6 ingredients in medium bowl to blend. Season dressing to taste with salt and pepper.
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.
3. Cook lima beans in large pot of boiling salted water until heated through, about 2 minutes. Drain beans; cool.
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.)
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