Easy Succotash Recipe

Name: Easy Succotash Recipe
Prep time: 5 min
Cook time: 15 min
Ingredients: 1 tbsp olive oil; ½ brown onion (finely diced); 2 cups lima beans; 4 cups corn kernels; 1 cup cherry tomatoes (sliced); 1 yellow pepper (diced); ½ tsp garlic powder; 1 tsp smoked paprika; 1 tsp fresh sage (chopped); 2 tsp fresh parsley (chopped); 1 tbsp salted butter; salt and pepper

Corn, lima beans, and other stunning vegetables are the stars of this easy succotash recipe. Dig into this fresh, fragrant, and oh so beautiful dish.

Have you ever seen such a vibrant recipe? This easy succotash recipe won’t just be a healthy, delicious meal, but a feast for the eyes as well. Traditionally, corn and lima beans pair with other fresh veggies in a succotash, so I paired mine with tomatoes and bell peppers. And just look at the rainbow I created in this bowl!

This dish comes together recipe and makes for a stunning side or a light and healthy main. If you ever need to bring a little bit of life to your plate, this is the recipe you should reach for. You know I have an affinity for colorful salads, but I’m telling you, the flavors in this dish elevate it above any other I’ve created before.

Why You Will Love This Recipe

Comes together super quick, taking only 15-20 minutes to make from start to finish.
This dish is so flavorsome, you will love it.
This recipe is so nutritious and packed with the vegetables that you and your family need.

Ingredients

All of your shopping is going to be done primarily in the produce aisle.

1 tbsp olive oil
½ brown onion, finely diced
2 cups lima beans
4 cups corn kernels
1 cup cherry tomatoes, sliced
1 yellow pepper, diced
½ tsp garlic powder
1 tsp smoked paprika
1 tsp fresh sage, chopped
2 tsp fresh parsley, chopped
1 tbsp salted butter
salt and pepper

Instructions

Prep time – 5 minutes
Cooking time – 15 minutes
Yields – 4-6 servings

In a large skillet over medium heat, add the olive oil and onion and fry for 5 minutes until the onion is translucent.

Add the lima beans, corn kernels, tomatoes, peppers, garlic powder, and smoked paprika to the pan and fry for 5 – 6 minutes.

Take off the heat and add in the sage, parsley, butter, and salt and pepper. Enjoy.

What is Succotash?

Succotash comes from the Narragansett word “msickquatash,” which means boiled corn kernels. Traditionally, it is a combination of corn, lima beans, and other vegetables like okra, tomatoes, peppers, and onion. It is then heated together with herbs and spices to make a comforting and colorful meal. There are several variations of this dish, some including meat for extra flavor.

Variations

Succotash is a mishmash of legumes and veggies, so it only makes sense that you can amend this recipe to suit what you like or have on hand. Here are some thoughts on different variations you could make:

Three bean succotash: Increase the protein in this dish by adding even more beans, and you’ll stay fuller for longer! I would recommend a cup of kidney beans, black beans, and/or chickpeas each, along with the rest of the above recipe.
Summer vegetable succotash: When summer hits, there’s a bunch of vegetables in season you can play with! Try this dish with the addition of zucchini or squash, chopped roughly.
Seafood succotash: Shrimp, crab, lobster, or scallops make a delicious addition to this dish. Chuck in some Old Bay seasoning or some dill as well.
Bacon succotash: Just add bacon. We all know it goes with everything and it adds such a tasty, savory flavor to these vegetables.

FAQs

Can I use frozen or canned vegetables instead of fresh ones?

Yes, just be sure to drain and rinse canned vegetables and thaw frozen ones before using them in the recipe.

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Are the lima beans necessary or could I swap them with another type of bean?

Sure, you can use any type of bean you like. Edamame beans, chickpeas, black beans, or kidney beans would work well in this recipe.

Is this a recipe I can make ahead of time?

Absolutely, just be sure to keep your succotash in the fridge until you are ready to serve. Then, you can reheat it in the microwave or on the stovetop.

How to Store Easy Succotash

Let your succotash cool before transferring it into a plastic bag or Tupperware container, ensuring to press out as much air as possible before sealing. This recipe will stay fresh in the fridge for up to 4 days (but I would recommend eating it within 2). You could also freeze it for up to 3 months, but just be warned that your veggies may not taste as fresh once reheated.

Defrost your succotash in the refrigerator overnight, and when you are ready to dig back in, heat it in a pan over medium heat until warmed through. Add some more seasoning if desired.