Chilled Succotash Salad
 
Makes 10 servings
Ingredients
  • 1 pound fresh or frozen lima beans
  • 6 slices bacon
  • 6 ears corn
  • ⅓ cup chopped green onion
  • ¼ cup mayonnaise
  • ½ cup heavy whipping cream
  • 1 teaspoon seasoned salt
  • 1 teaspoon pepper
Instructions
  1. Bring a large pot of water to a boil. Add lima beans; reduce heat to a simmer, and cook until tender, 20 minutes. Drain, and set aside to let cool.
  2. In a large nonstick skillet over medium heat, cook bacon until crispy, 6 minutes. Drain on paper towels. Drain grease from skillet, reserving 3 tablespoons.
  3. Cut corn kernels from cob. Heat reserved grease in skillet over medium heat. Cook corn until golden brown, 5 to 7 minutes.
  4. In a large airtight container, combine lima beans, corn, green onion, mayonnaise, whipping cream, seasoned salt, and pepper. Crumble bacon over corn mixture, stirring to combine. Cover, and refrigerate for 4 to 24 hours.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/chilled-succotash-salad-recipe/