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.

Course vegetable salad

Cuisine Southern

Keyword how do you make succotash, how to make succotash, succotash recipe, summer succotash, what is in succotash, what is succotash

Prep Time 15

Cook Time 20

Servings 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