Succotash, a vibrant, colorful summer vegetable side dish is perfect for a barbecue, picnic, or as a side dish for a weeknight dinner or holiday dinner.
Heat the olive oil in a large saute pan and cook the onion, garlic, corn, green beans, and lima beans for 5 minutes.
Add the bell pepper, cherry tomatoes, butter, salt, pepper and paprika and cook for another 2 to 3 minutes.
Remove from the heat and top with parsley.
Notes
You can prepare elements of this succotash to store in separate airtight containers in the refrigerator overnight, saving you some time and cleanup when cooking the dish to serve the following day.
You can enjoy this succotash as a side dish to grilled meats and meaty casseroles or turn it into a meal itself by adding in bacon pieces, pork, or corned beef. Including a grain is another great way to bulk up this dish.
Rinsing the frozen lima beans under running hot water is a good way to kickstart them thawing.
Be sure to rinse and drain the corn before adding it to the pan.
You can use any pan you like cooking with. A cast-iron skillet is always a great option.