Summer Pea, Green Bean & Corn Salad with Buttermilk Dressing Recipe

Step 1

For the salad:

Step 2

Bring a large pot of water to a boil over medium-high heat and add the salt. Fill a large bowl with ice and water and set it next to the stove.

Step 3

Cook the Southern peas in the boiling water for about 25 minutes, or until creamy inside but not mushy, then remove using a mesh sieve and immediately transfer to the ice bath to stop the cooking.

Step 4

Blanch the corn, then the green beans, blanching each for 2 minutes, then transferring to the ice bath.

Step 5

Drain the beans, corn and lady peas in a colander and set aside to cool completely.

Step 6

In a large bowl, combine the cooled bean mixture, the celery, bell pepper and onion. Cover and chill in the refrigerator until ready to serve.

Step 7

For the dressing:

Step 8

In a large bowl, whisk together the vinegar and honey until well-combined; slowly whisk in buttermilk and sour cream, and then the olive oil, whisking until emulsified and smooth. Then add in the garlic, thyme, black pepper and salt.

Step 9

To serve:

Step 10

Before serving, drizzle 1/4 cup of the dressing around the rim of the bowl and toss to combine. Add more dressing if you like, and garnish with the reserved celery leaves and fresh thyme.