Sufferin' Summer Succotash
From keni 12 years ago
- <30 min to make
- Serves 6
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 :) shopping list
- 1 cup fresh sweet green peas, shelled(no need to cook) shopping list
- 1 medium cucumber, chopped, but not too fine shopping list
- about 1/2 cup roughly chopped carrots shopping list
- about 10-12 cherry tomatoes, halved or quartered, depending on size shopping list
- 1 bell pepper, roughly chopped shopping list
- (could also add fresh lima beans(this would make this more like a succotash :), asparagus, etc, if desired) shopping list
- fresh lettuce leaves for serving, if desired shopping list
For Creamy dill Dressing
- 1 cup mayonnaise shopping list
- 3/4 cup sour cream shopping list
- about 1/2 cup buttermilk shopping list
- about 1/2t fresh lemon juice shopping list
- 3T chopped fresh dill shopping list
- Kosher or sea alt and freshly ground pepper shopping list
How to make it
- Combine all salad ingredients other than lettuce leaves.
- Mix well and refrigerate until ready to serve.
- Combine all dressing ingredients other than buttermilk.
- Add buttermilk 1 tablespoon at a time, until desired, pourable consistency.
- Refrigerate until ready to serve.
To Serve
- Line serving bowl with lettuce leaves and add scoop of the veggie salad to the middle.
- Dress with the dill dressing.
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