Southwestern Succotash
Bursting with bold flavors and vibrant colors, Southwestern Succotash takes a classic dish and gives it a spicy, Tex-Mex-inspired twist. This quick and easy recipe combines sweet corn, creamy lima beans, and hearty black beans with aromatic garlic, smoky paprika, and zesty lime juice for a dish that's both comforting and exciting. Fresh cherry tomatoes add a juicy pop, while optional jalapeño provides a customizable kick of heat. Perfect as a healthy side dish or a satisfying vegetarian main, this skillet-prepped succotash comes together in just 35 minutes. Garnished with fresh cilantro, it's a wholesome, gluten-free offering that's as stunning as it is delicious.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium jalapeño, finely diced (optional, for heat)
- 3 cloves garlic, minced
- 1.5 cups frozen corn kernels, thawed
- 1 cup frozen lima beans, thawed
- 1 cup black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon chili powder
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (plus more for garnish)
- 1 medium lime, juiced
Instructions
Heat olive oil in a large skillet over medium heat.
Add the diced yellow onion, red bell pepper, and jalapeño (if using). Sauté for 3-4 minutes, stirring frequently, until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the thawed corn kernels, lima beans, and black beans to the skillet. Stir to combine.
Sprinkle the ground cumin, smoked paprika, chili powder, kosher salt, and black pepper over the vegetables. Stir well to evenly coat with the spices.
Cook for 8-10 minutes, stirring occasionally, until the vegetables are tender and slightly caramelized.
Add the halved cherry tomatoes to the skillet and cook for 2-3 minutes until they soften slightly.
Remove from heat and stir in the chopped fresh cilantro and lime juice.
Taste and adjust seasoning if needed.
Garnish with additional cilantro before serving. Serve hot as a side dish or enjoy as a light, healthy main course.
Nutrition Facts
Calories |
272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 11% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 99 mg | 4% | |
| Total Carbohydrate | 42.8 g | 16% | |
| Dietary Fiber | 10.8 g | 38% | |
| Total Sugars | 10.2 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 901 mg | 19% | |
*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.
