Super Easy Southern Okra Succotash
Brighten up your dinner table with this Super Easy Southern Okra Succotash, a vibrant medley of fresh okra, sweet corn, tender lima beans, and juicy grape tomatoes. This classic Southern side dish comes together in just 30 minutes, making it perfect for busy weeknights or casual gatherings. Sautéed with aromatic garlic and onion, then simmered in a flavorful blend of paprika, cayenne, and vegetable broth, every bite bursts with wholesome, earthy goodness. Whether served as a stand-alone vegetarian meal or paired alongside grilled chicken or fish, this one-skillet recipe is as versatile as it is satisfying. Plus, with the option to garnish with fresh parsley for a pop of color, this healthy, gluten-free dish will steal the show at any table.
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Recipe Information
Ingredients
- 2 cups fresh okra
- 1 cup fresh or frozen lima beans
- 1 cup fresh or frozen corn kernels
- 1 cup grape tomatoes
- 1 small yellow onion
- 2 cloves garlic cloves
- 2 tablespoons extra virgin olive oil
- 1 teaspoon paprika
- 0.25 teaspoons cayenne pepper (optional)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
- 0.25 cup water or vegetable broth
Instructions
Rinse and pat dry the fresh okra. Slice the okra into 1/2-inch thick rounds and set aside.
If using fresh lima beans, rinse them thoroughly. If using frozen, allow them to thaw slightly.
Chop the grape tomatoes in halves and dice the yellow onion finely. Mince the garlic cloves.
Heat the olive oil in a large skillet or cast-iron pan over medium heat.
Add the diced onion and minced garlic to the skillet. Sauté for 2-3 minutes until the onion is translucent and fragrant.
Stir in the sliced okra, lima beans, and corn kernels. Cook for about 5 minutes, stirring occasionally.
Sprinkle in the paprika, cayenne pepper (if using), salt, and black pepper. Mix well to coat the vegetables evenly with the seasoning.
Add the halved grape tomatoes and pour in the water or vegetable broth. Stir everything together.
Cover the skillet with a lid and let the succotash simmer on low heat for 10 minutes, or until the vegetables are tender and the liquid has slightly reduced.
Remove the skillet from the heat. Taste and adjust the seasoning as needed.
Garnish with freshly chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 290 mg | 13% | |
| Total Carbohydrate | 52.8 g | 19% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 19.5 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 42 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1095 mg | 23% | |
*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.
