Sufferin' Summer Succotash |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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It's hot. It's summer in Alabama and it's hot. The plus side of summer is all the garden fresh goodies, and this wonderful salad makes fine use of it! Ingredients:
1 cup fresh corn(about 2 medium ears just blanched(1 minute) and trimmed from the cob, or left over cooked is great, here, too |
1 cup fresh sweet green peas, shelled(no need to cook) |
1 medium cucumber, chopped, but not too fine |
about 1/2 cup roughly chopped carrots |
about 10-12 cherry tomatoes, halved or quartered, depending on size |
1 bell pepper, roughly chopped |
(could also add fresh lima beans(this would make this more like a succotash , asparagus, etc, if desired) |
fresh lettuce leaves for serving, if desired |
for creamy dill dressing |
1 cup mayonnaise |
3/4 cup sour cream |
about 1/2 cup buttermilk |
about 1/2t fresh lemon juice |
3t chopped fresh dill |
kosher or sea alt and freshly ground pepper |
Directions:
1. Combine all salad ingredients other than lettuce leaves.
2. Mix well and refrigerate until ready to serve.
3. Combine all dressing ingredients other than buttermilk.
4. Add buttermilk 1 tablespoon at a time, until desired, pourable consistency.
5. Refrigerate until ready to serve.
6. To Serve
7. Line serving bowl with lettuce leaves and add scoop of the veggie salad to the middle.
8. Dress with the dill dressing.
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