Low Fat Succotash with Corn and Lima Beans
Savor the vibrant freshness of this Low Fat Succotash with Corn and Lima Beans, a wholesome and colorful dish that’s as nutritious as it is delicious. Packed with tender lima beans, sweet corn kernels, and a medley of bright vegetables like red bell pepper, zucchini, and onion, this recipe is lightened up with an optional olive oil substitute and low-sodium vegetable broth for guilt-free enjoyment. Seasoned with garlic, parsley, and a hint of pepper flakes for subtle heat, this quick and easy side dish comes together in just 25 minutes and pairs beautifully with grilled proteins or serves as a satisfying vegetarian main. Perfect for meal prep, this healthy succotash is an ideal way to highlight seasonal produce while keeping your meals light and flavorful.
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Recipe Information
Ingredients
- 2 cups Lima beans, frozen
- 2 cups Corn kernels, fresh or frozen
- 1 medium Red bell pepper, diced
- 1 small Zucchini, diced
- 1 small Yellow onion, finely chopped
- 1 teaspoon Olive oil (optional, for low-fat version use cooking spray or omit)
- 0.25 cup Vegetable broth, low-sodium
- 2 cloves Garlic, minced
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.125 teaspoon Red pepper flakes (optional, for a touch of heat)
Instructions
Begin by preparing all the vegetables. Chop the onion, dice the red bell pepper and zucchini, and mince the garlic.
In a large skillet or sauté pan, heat the olive oil (or use cooking spray or omit entirely for a low-fat option) over medium heat.
Add the chopped onion and cook for 2-3 minutes, stirring frequently, until softened and translucent.
Add the minced garlic and cook for another 30 seconds, stirring until fragrant.
Stir in the diced red bell pepper and zucchini. Cook for 3-4 minutes, stirring occasionally, until the vegetables start to soften.
Add the lima beans and corn to the skillet. If using frozen vegetables, no need to thaw – simply add them straight to the pan.
Pour in the vegetable broth and stir to combine. Cover the skillet, reduce the heat to medium-low, and let the mixture cook for 5 minutes or until the lima beans and corn are tender.
Season the succotash with salt, black pepper, and red pepper flakes (if using). Stir to blend the flavors.
Remove the skillet from heat. Sprinkle fresh parsley over the succotash and give it a final stir.
Serve warm as a side dish with your favorite protein or as a light vegetarian main dish. Leftovers can be stored in an airtight container for up to 3 days.
Nutrition Facts
Calories |
1021 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.7 g | 15% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1316 mg | 57% | |
| Total Carbohydrate | 192.5 g | 70% | |
| Dietary Fiber | 41.4 g | 148% | |
| Total Sugars | 42.6 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 4173 mg | 89% | |
*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.
