While making our repertoire of salad dressings featuring Vidalia onions, we instinctively tossed in a healthy dose of peppercorns for one trial batch. Everyone in the room agreed that the sweet, mellow Vidalia onion taste actually made the peppercorns more balanced, and Stripling's Vidalia Onion Peppercorn Dressing officially joined the selection line-up.

Southern Succotash Salad

• 1 (16 oz.) bag fresh or frozen lima beans
• 3 c. fresh or frozen corn kernels
• 3 tsp. butter
• 1 c. cherry tomatoes, halved
• 1 c. chopped yellow onion
• 2 tsp. chopped thyme
• 2 oz. whole milk
• 6 oz. Stripling's Vidalia Onion Peppercorn Dressing*
• Dash of salt

Directions:

Boil lima beans and corn over medium high heat until they are tender. Drain excess water. Add in butter, tomatoes, onion, thyme, and milk. Cook for another 15 minutes. Remove from direct heat and allow to cool to room temperature. Stir in dressing. Salt to taste. *1 (12 ounce) bottle of Stripling's Vidalia Onion Peppercorn Dressing will meet the recipe requirement and leave a nice amount remaining for other uses!