Confetti Succotash
Brighten up your table with this colorful and wholesome Confetti Succotash! Packed with fresh, vibrant vegetables like sweet corn, lima beans, bell peppers, zucchini, and juicy cherry tomatoes, this recipe bursts with flavor and texture. A quick sauté in olive oil and butter creates a tender-yet-crisp medley, elevated by the fragrant kick of garlic, fresh parsley, basil, and a squeeze of zesty lemon juice. Perfect as a side dish or a light vegetarian main, this 30-minute recipe is as versatile as it is delightful. Whether you're looking to liven up a weeknight dinner or impress guests at a summer gathering, this Confetti Succotash delivers both nutrition and crowd-pleasing appeal. Bonus: It’s gluten-free, easy to prepare, and utterly Instagram-worthy!
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Recipe Information
Ingredients
- 2 cups fresh corn kernels (from about 3 ears of corn)
- 1.5 cups fresh lima beans or frozen baby lima beans
- 1 medium red bell pepper, finely diced
- 1 medium yellow bell pepper, finely diced
- 1 small zucchini, finely diced
- 0.5 cup red onion, finely minced
- 2 garlic cloves, minced
- 1 cup fresh cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 1 tablespoon lemon juice
Instructions
Prepare all vegetables by dicing them finely and setting them aside in separate bowls for easy access while cooking.
If using fresh lima beans, blanch them in a pot of boiling water for 5 minutes, then drain and rinse with cold water. If using frozen, just thaw them and set aside.
Heat a large skillet over medium heat, then add the olive oil and butter. Allow the butter to melt completely before adding vegetables.
Add the diced red onion to the pan and sauté for 2 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the corn kernels, lima beans, diced bell peppers, and zucchini. Stir well to combine and cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
Lower the heat slightly and carefully fold in the halved cherry tomatoes. Cook for another 2 minutes until the tomatoes begin to soften.
Season the succotash with salt, black pepper, and red pepper flakes (if using). Pour in the lemon juice and gently stir to distribute the flavors evenly.
Remove the skillet from the heat and sprinkle the chopped fresh parsley and basil over the top of the succotash.
Serve the confetti succotash warm as a vibrant side dish or as a light main meal with crusty bread or rice.
Nutrition Facts
Calories |
1212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 2514 mg | 109% | |
| Total Carbohydrate | 174.5 g | 63% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 56.2 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 254 mg | 20% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 4054 mg | 86% | |
*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.
