This traditional salad stands out with the tempting flavor of buttermilk. Serve it cold or at room temperature.
3 cups Pictsweet frozen Baby Lima Beans
5 cups Pictsweet frozen Cut Corn
2 large red bell peppers
2/3 cup sliced green onions
2/3 cup mayonnaise
1/4 cup plus 2 tablespoons buttermilk
4 teaspoons Dijon mustard
4 teaspoons fresh lemon juice
4 teaspoons sugar
1/2 teaspoon hot sauce
Salt and pepper to taste
Place frozen lima beans in a saucepan and cover with water. Place on stove top and bring to a boil. Boil uncovered for 3 minutes. Reduce heat and simmer for 15 minutes or until tender. Drain and cool. Cover corn with water. Bring to a boil; boil for 3 minutes then drain and cool. Char bell peppers in broiler until blackened on all sides. Enclose peppers in paper bag and let stand for 10 minutes, then remove from bag and coarsely chop peppers. Transfer to large bowl, along with lima beans, corn, and green onion. Whisk together in another bowl the mayonnaise, buttermilk, mustard, lemon juice, sugar and hot sauce. Season dressing with salt and pepper to taste. Toss the lima bean mixture with enough dressing to coat.