This simple Southern Succotash recipe is fresh, vibrant, and full of flavor. It makes for a delicious veggie-filled side dish or affordable entree.

I remember the first time I ever saw a succotash recipe. It was on an summer-themed episode of The Kitchn! The vegetable packed dish seemed so easy to recreate and perfect for backyard bbqs, parties, or simply dining al fresco at home.

Want more Southern recipes? Try my classic tomato and mayo sandwich recipe or vegan chocolate gravy next!

What is succotash?

Succotash has Native American roots and several variations.

The two essential ingredients are corn and lima beans. From there, you can adapt this recipe to fit your preferences.

Common ingredients include onion, bell pepper, and tomato.

Simply stir everything together in a large skillet, season, and serve.

Why you'll love this recipe

Quick and easy to make
Looks impressive
Healthy
Dairy free
Gluten free
Plant based
Just 5 main ingredients

Vegetarian Succotash Recipe

This vegan succotash recipe without bacon is so flavorful, you won't even miss the meat.

Use fresh summer produce or frozen veggies to enjoy succotash all year long!

Ingredients Needed

Avocado oil
Corn
Lima beans
White onion
Red bell pepper
Tomatoes
Salt and pepper

Recipe Variations

Add okra, zucchini, squash, or edamame to your succotash!
Use cherry or grape tomatoes instead of canned tomatoes.
Garnish with fresh herbs like basil, parsley, thyme, or green onion.

Related Recipes

Try these recipes loaded with veggies next!

Southern Succotash Recipe

5 from 39 votes

This simple Southern Succotash recipe is fresh, vibrant and flavorful. It makes for a delicious veggie-filled side dish or affordable entree.

Servings: 6 servings

Print Pin

Prep Time 10

Cook Time 15

Total Time 30

Ingredients

3 tablespoon avocado oil
1 small white onion chopped
3 cups frozen corn thawed
2 cups frozen lima beans thawed
1 small red bell pepper chopped
2 10-ounce cans diced tomatoes + green chilies drained
Salt and pepper to taste
Fresh basil to garnish

Instructions

Heat the oil in a skillet over medium heat.
Add onion and corn to skillet. Cook until onion is translucent and corn begins to turn golden.
Stir in remaining ingredients and let cook for about 5 minutes. Or until the liquid from the veggies evaporates.
Transfer succotash to a serving plate and top with chopped fresh basil.
Serve immediately or let chill in the fridge.

Jenna Urben

Appetizer, Main Course, Salad, Side Dish

Did you make this recipe?Leave a comment below and tag @theurbenlife on social!