Succotash Recipe

Side view of a white bowl with colorful succotash side dish, a mixture of corn, tomatoes, lima beans, and more. A spoonful of succotash is being lifted out of a large bowl of succotash.

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.

Course Side Dishes

Cuisine American

Keyword Succatash

Prep Time 20

Total Time 20

Servings

Calories 176kcal

Author Michele

Ingredients

2 tablespoons olive oil
1/2 cup red onion diced
1 tablespoon minced garlic
3 cups fresh or frozen corn
2 cups frozen Lima beans thawed
2 cups green beans (fresh, canned, or frozen that has thawed)
1 red bell pepper diced
1 pint cherry tomatoes halved
2 tablespoons salted butter
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon smoked paprika
2 tablespoons fresh parsley chopped

Instructions

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.

Nutrition