Low Fat Classic Summer Succotash
Bright, colorful, and bursting with wholesome flavor, this Low Fat Classic Summer Succotash is the ultimate side dish to celebrate the season's bounty. Featuring fresh corn kernels, tender lima beans, sweet cherry tomatoes, and a medley of vibrant summer vegetables like red bell pepper and zucchini, this recipe delivers a satisfying crunch in every bite. Lightly sautéed with fragrant garlic, onion, and a touch of olive oil, it's finished with fresh basil and parsley for a herby, refreshing twist. Ready in just 30 minutes, this low-fat, plant-based dish is perfect for a healthy weeknight dinner or potluck. Serve it warm or at room temperature for a versatile, nutrient-packed accompaniment that embodies the flavors of summer.
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Recipe Information
Ingredients
- 2 cups fresh corn kernels
- 1 cup fresh lima beans
- 1 cup cherry tomatoes
- 1 large red bell pepper
- 1 medium zucchini
- 1 small yellow onion
- 2 medium garlic cloves
- 1 tablespoon extra-virgin olive oil
- 0.25 cup fresh basil leaves
- 2 tablespoons fresh parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Start by preparing the vegetables. Shuck the corn and remove the kernels until you have 2 cups. Set aside.
Shell the lima beans and set aside 1 cup. If using frozen lima beans, ensure they are thawed before use.
Halve the cherry tomatoes and set them aside.
Dice the red bell pepper and zucchini into small, even pieces. Mince the yellow onion and garlic cloves.
In a large, non-stick skillet, heat 1 tablespoon of extra-virgin olive oil over medium heat.
Add the minced onion and sauté for 2-3 minutes, or until the onion is soft and translucent.
Add the minced garlic and sauté for another 30 seconds until fragrant.
Increase the heat to medium-high, then add diced red bell pepper and zucchini to the skillet. Cook, stirring frequently, for about 2-3 minutes.
Add the fresh corn kernels and lima beans to the skillet. Continue to cook for another 3-4 minutes, or until the vegetables are tender-crisp.
Stir in the halved cherry tomatoes, salt, and black pepper. Cook for 1-2 more minutes, allowing the tomatoes to soften slightly.
Remove the skillet from the heat, and stir in the chopped fresh basil and parsley for a burst of freshness.
Taste the succotash and adjust seasoning with additional salt and pepper if desired.
Serve the low-fat classic summer succotash warm or at room temperature as a side dish or main course.
Nutrition Facts
Calories |
879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.5 g | 26% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3163 mg | 138% | |
| Total Carbohydrate | 156.3 g | 57% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 53.9 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 181 mg | 14% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 3334 mg | 71% | |
*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.
