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Corn and Lima Bean Succotash

This traditional American dish makes a fresh and attractive side for Thanksgiving.

Serves 8
Ready in 25 mins
Prep time 10 mins
Cooking time 15 mins
137 calories per serving


> 1 red onion
> 1 red bell pepper
> 1 green bell pepper
> 1 tbsp olive oil
> 1 tbsp chopped garlic
> ⅛ tsp crushed red pepper flakes
> 1 (15 oz) can no-salt-added corn kernels, drained
> 1 (15 oz) can lima beans, drained
> 1 (16 oz) bag frozen cut okra
> 8 oz halved cherry tomatoes
> ½ cup heavy whipping cream
> 2 tbsp chopped basil


Dice the onion and bell peppers. Heat a 12-inch skillet over medium heat. Add the olive oil, onions, and bell peppers, and season with salt. Cook, stirring occasionally, for about 3 min, or until vegetables start to soften. Add the chopped garlic and crushed red pepper, and cook for an additional 2 min., stirring often.
Add the corn, lima beans, and okra, and cook, covered, for 5 min. Stir in cherry tomatoes and cream. Uncover and simmer for an additional 5 min., stirring occasionally. Remove from heat, garnish with fresh basil, and serve.

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