Classic Summer Succotash
Bursting with vibrant summer flavors, Classic Summer Succotash is a colorful, nutrient-packed side dish that celebrates the best produce of the season. Featuring sweet, fresh corn kernels, creamy lima beans, juicy cherry tomatoes, and a mix of red and green bell peppers, this recipe offers a harmonious blend of textures and colors. Crispy bacon adds a savory, smoky touch, while red onion and parsley lend a zesty freshness. Cooked in butter and a drizzle of olive oil, the succotash is perfectly seasoned with salt and black pepper for a simple yet satisfying finish. Ready in just 35 minutes, this easy-to-follow recipe is perfect for summer barbecues, picnics, or weeknight dinners, delivering a delicious way to showcase farm-fresh ingredients.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2 cups fresh corn kernels
- 1.5 cups lima beans
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small red onion, diced
- 1 cup cherry tomatoes, halved
- 4 slices bacon, chopped
- 2 tablespoons butter
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 tablespoon extra virgin olive oil
Instructions
Start by preparing your ingredients. Dice the red and green bell peppers and the red onion. Halve the cherry tomatoes and set them aside.
In a large skillet over medium heat, cook the chopped bacon until it is crispy, about 5 minutes. Once cooked, remove the bacon and place it on a paper towel-lined plate to drain excess fat.
In the same skillet with the bacon drippings, add the butter and melt over medium heat.
Add the diced red onion and sauté until it becomes translucent, approximately 3-4 minutes.
Add the diced red and green bell peppers to the skillet and cook for another 3-4 minutes until just tender.
Stir in the corn kernels and lima beans, and cook for 2-3 minutes until heated through.
Add the halved cherry tomatoes, cooked bacon, salt, and ground black pepper. Stir well to combine all the ingredients.
Drizzle the extra virgin olive oil over the mixture and toss gently to coat.
Finish with a sprinkle of fresh chopped parsley for garnish. Adjust seasoning with additional salt and pepper if necessary.
Transfer the succotash to a serving dish and serve warm.
Nutrition Facts
Calories |
220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.7 g | 12% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 548 mg | 24% | |
| Total Carbohydrate | 30.0 g | 11% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 6.7 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 421 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
