Succotash Salad with Buttermilk Avocado Dressing

Ingredients

2 ears fresh sweet corn
1/2 cup(s) fresh or frozen lima beans
3/4 cup(s) buttermilk
1/2 avocado
1 tablespoon(s) snipped italian parsley
1/4 teaspoon(s) salt
1/4 teaspoon(s) onion powder
1/4 teaspoon(s) dry mustard
1/4 teaspoon(s) black pepper
1 clove(s) garlic, minced
1 head(s) butterhead lettuce
2 cup(s) grilled chicken breast, sliced
6 slice(s) bacon, crumbled
1/2 cup(s) chopped red onion
1/2 cup(s) crumbled blue or feta cheese 

Preparation

• Cut corn kernels from cobs. Bring 1 cup of lightly salted water to a boil. Add lima beans; simmer about 15 minutes. Remove with slotted spoon and set aside. Add corn to water. Simmer for 3 minutes. Drain and 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 4 serving plates with the lettuce. Arrange chicken, crumbled bacon, corn, lima beans, onion, and cheese in rows on lettuce. Serve with dressing.

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