As the golden days of summer begin to fade, there’s no better way to celebrate the season’s final harvest than with this incredibly fresh and vibrant succotash. It’s a symphony of textures and flavors, starring sweet corn, creamy lima beans, and juicy cherry tomatoes. This versatile dish shines as a warm side but is equally delightful served chilled as a refreshing salad for your next potluck or weekday lunch. It’s a simple, sunny bowl of goodness that tastes like the end of a perfect summer day.
Ingredients
• (Serves 6)
• 2 cups / 300g shelled fresh lima beans, or 1 10-oz / 283g package frozen baby lima beans, thawed
• 1 Tbs / 14g butter
• 1 tsp / 5ml olive oil
• 1 small red onion, diced (about 1 cup / 150g)
• 1 clove garlic, minced (about 1 tsp)
• 1 cup / 165g fresh or frozen corn kernels
• 1 cup / 150g cherry tomatoes, halved
• 2 Tbs chopped fresh parsley
• 2 Tbs chopped fresh basil
• 1 Tbs white balsamic vinegar
Instructions
1. If using fresh lima beans, bring a large pot of salted water to a boil. Add the beans and blanch for 2 to 3 minutes until they are tender-crisp. Drain and set aside. If using frozen, ensure they are fully thawed.
2. In a large skillet, heat the butter and olive oil over medium-high heat. Add the diced red onion and sauté for 5 to 7 minutes, stirring occasionally, until softened and just beginning to brown at the edges.
3. Stir in the minced garlic and cook for another minute until fragrant. Add the lima beans and sauté for 5 minutes to allow them to warm through and absorb the flavors.
4. Add the corn and halved cherry tomatoes to the skillet. Sauté for just 1 minute more—you want everything heated through, but the tomatoes should remain firm and not release their juices. Remove the skillet from the heat.
5. Gently stir in the fresh parsley, basil, and white balsamic vinegar. Season with salt and pepper to taste. Serve immediately while warm, or chill to serve as a salad.
Nutritional Information
• Nutrition Information (per serving)
• Calories: 179
• Protein: 7 g
• Total Fat: 4.5 g
• Saturated Fat: 2 g
• Carbohydrates: 28 g
• Cholesterol: 8 mg
• Sodium: 240 mg
• Fiber: 6 g
• Sugar: 5 g
Pro Tips
• To make this dish vegan, simply use a plant-based butter or substitute it with an additional tablespoon of olive oil.
• This succotash is an excellent make-ahead dish. The flavors meld and deepen as it chills in the refrigerator, making it perfect for meal prep.
• For a heartier main course, add a can of rinsed chickpeas or serve it over a bed of quinoa.
• If you can’t find white balsamic vinegar, white wine vinegar or apple cider vinegar are fantastic substitutes to provide that necessary acidic brightness.
FAQ
Q: How can I make this succotash recipe vegan
A: To make this succotash completely vegan and dairy-free, simply replace the butter with a plant-based butter alternative or use an additional tablespoon of olive oil. The rest of the ingredients are naturally plant-based.
Q: Can I make this vegetarian succotash a main course
A: Absolutely. To transform this side dish into a heartier, protein-rich vegetarian main course, add a can of rinsed chickpeas or serve it over a bed of cooked quinoa. This will make it a more complete and filling meal.
Q: Is this succotash good for vegetarian meal prep
A: Yes, this succotash is perfect for meal prep. The flavors actually meld and improve after a day in the refrigerator. Store it in an airtight container for up to 4 days and enjoy it chilled as a salad or gently reheated.
Q: What can I substitute for white balsamic vinegar
A: If you don’t have white balsamic vinegar, you can easily substitute it to get that necessary acidic brightness. White wine vinegar or apple cider vinegar are excellent alternatives that work beautifully in this recipe.
