This Vegetarian Succotash is a hearty, delicious way to serve up some color.
If you’ve never had succotash before, you’re in for a treat. This version is a vegetable-heavy dish that’s loaded with essential vitamins and minerals, and in a word, it’s tasty. Really, really tasty.
Succotash is actually a dish that has been around for a long time. In fact, it gets its beginnings from Native Americans, where the Narraganset tribe made a similar dish called msíckquatash, which featured boiled corn kernels and lima beans. However, when it comes to this succotash, corn is married with lima beans, tomatoes, and bell peppers to create a cacophony of vegetables that blend so well together. With a little onion and black pepper thrown into the mix, succotash has a mild kick, but remains mellow enough for those with an aversion to spice.
Succotash is a versatile dish, and this one, although vegetarian-friendly, is about as versatile as it gets. Although we’re partial to this recipe, mixing it up with meats, adding a few more vegetables, or playing with some spice is lovely. Whether you follow this recipe precisely as it’s written or get a little creative with it, we think you’ll love this version of vegetarian succotash. It’s a hearty, meatless meal that delivers in flavor, nutrients, and color. What’s not to love?
Is This Vegetarian Succotash Healthy?
With so many vegetables, it’s no wonder vegetarian succotash is such a healthy dish. Thanks to all the veggies, you’ll have a hearty dose of essential nutrients, including plant protein, fiber, and a variety of vitamins.
Mixing It Up With More Veggies
Of course, it’s not succotash if corn and lima beans aren’t the main event, but that doesn’t mean you can’t get creative with veggies. Squash, zucchini, and okra are all popular additions to vegetarian succotash. I also love dicing sweet potato and tossing that in, and I’ve even put asparagus in this dish when it’s in season and abundant in my garden.
Additionally, if you want to mix it up with flavorings, you can mix and match spices and herbs to suit your own taste preferences. If salt and pepper just aren’t cutting it, try adding parsley, thyme, basil, or paprika. These are common herbs and spices to add to vegetarian succotash, and they add a lovely balance of flavors to the veggies used in this dish.
How Do I Store Leftovers?
Once cooled, store any leftovers in an airtight container in the fridge. Consume within 3 to 4 days.
Serving Suggestions
Cornbread is a popular side dish to have with vegetarian succotash. Try our vegan cornbread, or if you need a little more protein in your life, make these Cornbread Protein Bars. A bed of rice is another good way to complement succotash, including cauliflower fried rice or Ginger Rice. Of course, if you’re only planning on using succotash as a side dish, you’ll want a heartier main course to serve. For this, we recommend our Sweet Potato-Quinoa Veggie Burgers or a platter of our famous Buffalo Cauliflower Wings.
Recipe
Ingredients
- 3 tablespoons olive oil
- 1 small white onion chopped
- 3 cups corn thawed if frozen
- 2 cups lima beans thawed if frozen
- 1 small red bell pepper chopped
- 2 cups diced tomatoes with green chilies drained
- Salt to taste
- Black pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the chopped onion and corn to the skillet, cooking until the onion is translucent and the corn starts to caramelize.
- Mix in the lima beans, red bell pepper, and diced tomatoes with green chilies. Cook until the vegetables are heated through and the excess liquid has evaporated, about 5 minutes.
- Season the succotash with salt and pepper to taste, then transfer to a serving dish.
- Garnish with fresh basil and serve warm, or allow to cool and refrigerate to serve chilled.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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