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Southern Succotash

Southern Succotash

The ultimate comfort food for summer, Southern Succotash combines sweet corn, creamy lima beans, and juicy tomatoes to create a deliciously satisfying dish. Perfect as a side or a light vegetarian main, this easy weeknight dinner is bursting with flavor and nostalgia. Make it tonight!
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Cook Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Side Dishes
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups lima beans frozen
  • 2 cups corn kernels fresh or frozen
  • 1 garlic clove minced
  • 1/2 cup cherry tomatoes quartered or halved grape tomatoes
  • 1/2 tablespoon extra virgin olive oil
  • 1/4 cup parsley or basil, chopped (optional)
  • salt to taste
  • black pepper freshly ground, to taste

Equipment

  • Chef's Knife

Method
 

  1. In a small pot, cook lima beans and corn kernels over medium heat with 1/4 cup of water for 5 minutes. Strain out any remaining water and add the lima beans and corn back to the pot.
  2. Add the minced garlic and cook for another couple of minutes until the garlic becomes fragrant.
  3. Stir in the cherry tomatoes and let them warm through for a minute or two, allowing their juices to blend with the other ingredients.
  4. Drizzle the extra virgin olive oil over the mixture and season with salt and freshly ground black pepper to taste.
  5. Finally, sprinkle with chopped parsley or basil before serving.

Notes

Extra tips or suggestions here.