Late Summer Succotash Recipe | Vegetarian Times Skip to main content

Late Summer Succotash

What better way to make the most of end-of-summer produce than with a sunny succotash that can also be served cold as a salad? Feel free to use frozen lima beans—simply substitute a 10-oz. bag of thawed frozen beans, and skip step one. If you can’t find white balsamic vinegar, try white wine vinegar or apple cider vinegar.



Ingredient Line: 
2 cups shelled lima beans or 1 10-oz. pkg. frozen baby lima beans, thawed
Ingredient Line: 
1 Tbs. butter
Ingredient Line: 
1 tsp. olive oil
Ingredient Line: 
1 small red onion, diced (1cup)
Ingredient Line: 
1 clove garlic, minced (1 tsp.)
Ingredient Line: 
1 cup fresh or frozen corn
Ingredient Line: 
1 cup cherry tomatoes, halved
Ingredient Line: 
2 Tbs. chopped fresh parsley
Ingredient Line: 
2 Tbs. chopped fresh basil
Ingredient Line: 
1 Tbs. white balsamic vinegar


1. If using fresh lima beans, bring large pot of salted water to a boil. Add beans, and blanch 2 to 3 minutes, or until tender but not soft.

2. Heat butter and oil in large skillet over medium-high heat. Add onion, and sauté 5 to 7 minutes, or until it begins to brown. Add garlic, and cook 1 minute more.

3. Stir in lima beans, and sauté 5 minutes. Add corn and tomatoes, and sauté 1 minute more, or until heated through, but tomatoes have not released their juices. Remove from heat, and stir in parsley, basil, and vinegar. Serve warm or chilled.

Nutrition Information: 

7 g
Total Fat: 
4.5 g
Saturated Fat: 
2 g
28 g
8 mg
240 mg
6 g
5 g
Serves 6

Comments on this Recipe

So simple but so good! I used garbanzo beans I had on hand (canned), and rice vinegar because I didn't have white balsamic. YUM!