Recipes and Cooking Succotash Salad with Buttermilk-Avocado Dressing 4.2 (41) 1 Reviews Lima beans have a very short growing season and are very seldom available fresh. If you can find them, by all means use them. Otherwise, frozen lima beans, like frozen peas, are very high quality. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 1, 2013 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 25 mins Cook Time: 20 mins Total Time: 45 mins Servings: 4 Jump to Nutrition Facts Ingredients 2 ears fresh sweet corn* 1 cup fresh lima beans* ¾ cup buttermilk ½ of an avocado, seeded, and peeled 1 tablespoon snipped fresh Italian (flat-leaf) parsley ¼ teaspoon salt ¼ teaspoon onion powder ¼ teaspoon dry mustard ¼ teaspoon ground black pepper 1 clove garlic, minced 1 large head butterhead (Boston or bibb) lettuce, torn 2 cup sliced grilled chicken breast** 6 slices bacon, crisp-cooked and crumbled ½ cup finely chopped red onion ½ cup crumbled blue or feta cheese (2 oz.) Directions Cut corn kernels from cobs; set kernels aside. Discard cobs. In a small saucepan bring 1 cup of lightly salted water to boiling. Add lima beans and simmer about 15 minutes or until tender. Remove with a slotted spoon; set aside. Add corn to saucepan. Simmer about 3 minutes or until tender; drain. Set aside. For dressing, in a blender combine buttermilk, avocado, parsley, salt, onion powder, dry mustard, pepper, and garlic. Cover and blend until smooth. Pour into a small pitcher. Line a large platter or four serving plates with the lettuce. Arrange chicken, crumbled bacon, corn, lima beans, onion, and cheese in rows on lettuce. Serve with dressing. *Tip: Or use frozen whole kernel corn and frozen lima beans, cooked according to package directions. **To grill chicken: Lightly season 12 ounces skinless, boneless chicken breast halves with salt and pepper. For a charcoal or gas grill, grill on the rack of a covered grill directly over medium heat for 12 to 15 minutes or until chicken is no longer pink (170°F), turning once halfway through grilling. Print Nutrition Facts (per serving) 375 Calories 15g Fat 24g Carbs 36g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 375 % Daily Value * Total Fat 15g 19% Saturated Fat 6g 30% Cholesterol 87mg 29% Sodium 692mg 30% Total Carbohydrate 24g 9% Total Sugars 7g Protein 36g Vitamin C 18.3mg 92% Calcium 201.9mg 16% Iron 3.2mg 18% Potassium 905mg 19% Folate, total 104.8mcg Vitamin B-12 0.8mcg Vitamin B-6 0.8mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.