Description

Succotash is a classic Southern side dish made with sweet corn, lima beans, and a mix of fresh veggies. It’s colorful, flavorful, and packed with plant-based protein. This dish can be served warm or at room temperature and pairs perfectly with grilled meats, seafood, or as a hearty vegetarian main.

Ingredients

2 cups fresh or frozen lima beans
2 cups fresh or frozen corn kernels
1 tablespoon olive oil or butter
1 small onion, diced
1 red bell pepper, diced
1 garlic clove, minced
1 cup cherry tomatoes, halved
1/4 cup fresh parsley, chopped
Salt and pepper, to taste
Optional: 1/4 teaspoon smoked paprika or a dash of hot sauce for extra flavor

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Instructions

Bring a medium pot of water to a boil. Add lima beans and cook for 8–10 minutes until tender. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add diced onion and red bell pepper, sauté for 4–5 minutes until softened.
Stir in garlic and cook for another minute until fragrant.
Add cooked lima beans and corn kernels to the skillet. Cook for 5–7 minutes, stirring occasionally.
Stir in cherry tomatoes and cook for 2–3 more minutes until they soften slightly.
Season with salt, pepper, and optional smoked paprika or hot sauce.
Remove from heat and stir in chopped parsley.
Serve warm or at room temperature.

Notes

You can substitute lima beans with edamame or black-eyed peas if you prefer.
This dish can be made ahead and tastes even better the next day.
For a heartier version, add cooked bacon or diced ham.

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 4g
Sodium: 160mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4.5g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 6g
Protein: 7g
Cholesterol: 0mg