Description
A colorful corn and bean medley that captures the essence of summer, perfect for family gatherings or as a hearty side dish.
Ingredients
Scale
- 2 tablespoons butter or olive oil
- 1 cup yellow onion, diced
- 4 large garlic cloves, roughly chopped
- 1 teaspoon smoked paprika
- 1 1/2 teaspoon coriander
- 1 teaspoon sea salt
- 1/2 teaspoon cracked pepper
- 2 cups zucchini, diced
- 1 cup fresh green beans, sliced
- 1 cup okra, sliced
- 2 ears of corn, shucked and kernels removed
- 1 cup lima beans (fresh or frozen)
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 cup cherry tomatoes, halved
- 1 handful fresh basil leaves, torn
- 1 tablespoon apple cider vinegar or lemon juice
- A pinch of cayenne pepper (optional)
Instructions
- In a large skillet over medium heat, melt butter or olive oil. Add diced onion and chopped garlic, sauté for about 5 minutes until translucent.
- Stir in smoked paprika, coriander, sea salt, and cracked pepper. Sauté for an additional minute.
- Add zucchini, green beans, okra, corn kernels, lima beans, dried basil, and thyme. Sauté for 5 minutes until veggies begin to soften.
- Stir in freshly shucked corn and cook for another 4 minutes until everything is tender yet crisp.
- Add apple cider vinegar or lemon juice, adjusting salt and pepper to taste.
- Toss in halved cherry tomatoes and torn basil leaves, giving everything a gentle stir to combine.
Notes
Use fresh ingredients for the best flavor. Leftovers keep well in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: succotash, vegetable recipe, summer dish, comfort food, vegetarian recipe
