Summer Succotash Recipe

This bright and colorful southern succotash recipe is a delicious summer salad that is so quick and easy to make. With a healthy array of beans and vegetables, it is the perfect side dish for all your grilling. 

If you are from my generation, you will clearly remember Sylvester the cat saying, “Sufferin’ succotash.” Trust me when I tell you that you will not prepare this dish without saying that half a dozen times.

This succotash recipe combines lima beans, black-eyed peas, sun-ripened tomatoes, sweet corn, onions, garlic, okra, and crisp smoked bacon into a delectable side dish or light meal. I love to serve it with grilled marinated chicken, pork steaks, and t-bone steaks.

What is Succotash?

Succotash is a dish of stewed corn, lima beans, and other vegetables such as onions. tomatoes, okra. It is popular in the northeast and the south. It is generally served in the summer when corn, tomatoes, and other vegetables are plentiful.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Bacon: Preferably smoked and nitrate-free.
• Okra: Fresh is best, but it is not always available.
• Chicken broth: Low-sodium broth is best. You can substitute vegetable broth.
• Tomatoes: Cherry, grape, or sun-ripened diced tomatoes.
• Vinegar: Apple cider vinegar is my go-to, but you can substitute white wine vinegar, rice vinegar, or champagne vinegar.
• Fresh herbs: Parsley, thyme, dill, and chives.

How Do You Make Succotash

This is the summary version; for the complete list of ingredients and instructions, see the recipe card below.

Fry the bacon in a large skillet, reserving the bacon grease. Add the onions and cook until soft. Reduce the heat to low and add the garlic, cooking for a minute.  Stir in the lima beans, corn, black-eyed peas, okra, and chicken broth. Bring the mixture to a gentle boil, then reduce the heat and simmer until the vegetables are tender and heated through.

Reduce the heat to low, stir in the tomatoes, bacon, cider vinegar, and chopped parsley or thyme. Then, season with salt and freshly ground black pepper.

Preparation Tips and Storage

• If using fresh okra, add it to the skillet with the onions.
• Though not traditional, you can add a little Cajun or Creole seasoning, smoked paprika, or Old Bay seasoning.
• Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave at reduced power or on the stovetop over low heat.

Serving Suggestions

Some of my favorites are grilled shrimp, dry-rub grilled pork tenderloin, and blackened mahi-mahi. Or make succotash the main entree and serve zucchini fritters, corn muffins, or cheddar bay biscuits.

More Summer Salads

Caprese Pasta Salad

Corn and Black Bean Salad

Orzo Pasta Salad

German Cucumber Salad

Three Bean Salad

Chicken Caesar Pasta Salad

Summer Succotash Recipe

This bright and colorful Succotash Recipe is a delicious summer salad that is easy to make and quick to come together.  It is the perfect summer grilling side.

5 from 31 votes

Print Pin Rate

Course: vegetable salad

Cuisine: Southern

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Servings: 6 servings

Calories: 87kcal

Author: Beth Pierce

Ingredients

• 6 slices smoked bacon
• 1 medium yellow onion chopped
• 2 cloves garlic minced
• 1 (12-ounce) bag frozen lima beans
• 1 (12-ounce) bag frozen corn 15 ounces black eyed peas drained and rinsed
• 1 (12-ounce) bag frozen black eyed peas
• 1 (12-ounce) bag frozen cut okra
• 1 cup low-sodium chicken broth
• 1½ cups grape or cherry tomatoes halved
• ½ tablespoon cider vinegar
• 2 tablespoon chopped fresh parsley or thyme
• salt to taste
• freshly ground black pepper to taste

Instructions

• Fry the bacon in a large skillet over medium heat. Remove the bacon to paper towels to drain. Coarsely chop. Reserve 1 tablespoon of fat.
• Add the onions and cook until soft. Reduce the heat to low and add the garlic, cooking for 1 minute, stirring frequently.
• Stir in the lima beans, corn, black-eyed peas, okra, and chicken broth. Bring the mixture to a gentle boil, then reduce the heat and simmer until the vegetables are tender and heated through; about 10 minutes.
• Reduce the heat to low, stir in the tomatoes, bacon, cider vinegar, and chopped parsley or thyme.
• Season with salt and freshly ground black pepper.

Notes

• If using fresh okra, add it to the skillet with the onions.
• Though not traditional, you can add a little Cajun or Creole seasoning, smoked paprika, or Old Bay seasoning.
• Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave at reduced power or on the stovetop over low heat.

Nutrition

Calories: 87kcal | Carbohydrates: 10g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 14mg | Sodium: 272mg | Potassium: 245mg | Fiber: 1g | Sugar: 7g | Vitamin A: 139IU | Vitamin C: 5mg | Calcium: 16mg | Iron: 1mg

Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!

On the hunt for more delicious recipes?  Follow Small Town Woman on Facebook, Pinterest, and Instagram.