Spring Succotash

Nutriscore Rating: 82/100

Celebrate the vibrant flavors of the season with this fresh and colorful Spring Succotash! Bursting with tender asparagus, sweet corn, creamy edamame (or lima beans), and juicy cherry tomatoes, this dish is a true celebration of spring produce. Enhanced with aromatic shallots, garlic, and a sprinkle of fresh parsley and basil, it’s finished with a zesty splash of lemon juice for a bright, refreshing touch. Ready in just 30 minutes, this quick and easy recipe is perfect as a light vegetarian main or a colorful side dish. Serve it warm or at room temperature for an effortless meal that’s as healthy as it is delicious! Keywords: Spring Succotash, fresh spring vegetables, easy vegetarian recipes, quick side dishes, healthy seasonal recipes.

Recipe Information

• Prep Time: 15 min
• Cook Time: 15 min
• Total Time: 30 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

15 items

• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 2 small shallots, minced
• 2 garlic cloves, minced
• 1.5 cups fresh corn kernels (from about 2 ears of corn)
• 1 cup shelled edamame or lima beans
• 1 cup asparagus, trimmed and cut into 1-inch pieces
• 1 cup cherry tomatoes, halved
• 0.5 cup zucchini, diced
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh basil, chopped
• 1 tablespoon lemon juice
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper, freshly ground
• 0.25 teaspoon crushed red pepper flakes (optional, for a bit of heat)

📝 Instructions

8 steps

1. Heat a large skillet over medium heat. Add olive oil and butter, allowing the butter to melt completely.

2. Add the minced shallots and garlic to the skillet. Sauté for 2-3 minutes until softened and fragrant, stirring frequently to avoid browning.

3. Stir in the corn and cook for 3 minutes, allowing it to slightly caramelize.

4. Add the edamame (or lima beans), asparagus, zucchini, and a pinch of salt. Cook for another 4-5 minutes or until the vegetables are tender but still have a slight bite.

5. Gently fold in the cherry tomatoes and cook for 2 minutes, just until they begin to soften.

6. Remove the skillet from heat and stir in the chopped parsley, basil, and fresh lemon juice.

7. Season with additional salt, black pepper, and crushed red pepper flakes if using.

8. Serve warm or at room temperature as a side dish or a light main course. Enjoy your fresh and vibrant Spring Succotash!

Nutrition Facts

1 serving (701.2g)

Calories		690
% Daily Value*
Total Fat		51.5 g	66%
	Saturated Fat	12.7 g	64%
	Polyunsaturated Fat	2.7 g
Cholesterol		31 mg	10%
Sodium		1219 mg	53%
Total Carbohydrate		38.8 g	14%
	Dietary Fiber	17.2 g	61%
	Total Sugars	14.1 g
Protein		30.9 g	62%
Vitamin D		0.0 mcg	0%
Calcium		245 mg	19%
Iron		9.5 mg	53%
Potassium		1978 mg	42%

*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.

Source of Calories

Fat: 463 cal (62.4%%)

Protein: 123 cal (16.7%%)

Carbs: 155 cal (20.9%%)