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Succotash Salad Recipe

   
 

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     Succotash Salad

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4

Ingredients
2 ears fresh sweet corn on the cob
1/2 c lima beans, thawed
3/4 c buttermilk
1/2 avocado, peeled
1 tbsp flat leaf parsley
1/4 tsp salt
1/4 tsp onion powder
1/4 tsp dry mustard
1/4 tsp black pepper
 
1 clove garlic, minced
1 large head butterleaf lettuce, torn
2 c grilled, sliced chicken breast
6 slices bacon, cooked crisp and crumbled
1/2 c finely chopped red onion
1/2 c crumbled feta cheese

Instructions
To make dressing, combine buttermilk, avocado, parsley, salt, onion powder, dry mustard, ground pepper and garlic in a blender and process until smooth. Pour into a small container and set aside.
Cut corn kernels from cobs; set kernels aside. In a small saucepan, bring 1 cup of lightly salted water to boiling. Add corn and lima beans; simmer about 5 minutes or until tender. Remove with a slotted spoon; set aside.
Line a large platter or four serving plates with the lettuce. Arrange chicken, crumbled bacon, corn- lima bean mixture, onion and cheese in rows on lettuce. Serve with dressing.


Originally Submitted
7/14/2013





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