Succotash is a Native American dish that has become a popular summer dish today, using corn, tomatoes, beans, herbs and often served with [grilled chicken](https://www.bmc.org/recipes/grilled-chicken-thighs-ginger-lime-marinade) or [fish](https://www.bmc.org/recipes/broiled-fish) (click the links to see our recipes for grilled chicken and broiled fish). Use the beans and herbs you enjoy or have on hand to personalize this dish and to make it convenient to you.



 

    Serves: 4 servings    Total Time:  20 minutes Prep Time: 10 minutes Cook Time: 10 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 Onion - 1 small, sweet onion Okra - 4 oz (about 1 cup chopped), fresh or frozen Corn - 2 cups (2-3 ears), fresh or frozen  Garlic - 1 clove or ½ teaspoon powdered Butter - 2 Tablespoons  Beans - 2 cups lima, butter, navy beans or edamame, frozen or canned (if canned, strain and rinse) Salt - 1 teaspoon  Pepper - 1 teaspoon black pepper, ground Tomatoes - 1 pint cherry tomatoes or chopped tomatoes  Herbs - ½ bunch basil, parsley, dill or cilantro (about ¼ cup shopped)  Protein - 1 lb grilled chicken (or salmon, shrimp or pork)  

## Instructions

Step 1

Chop the onion, okra, corn, and garlic. 

Step 2

Heat butter in a skillet over medium heat. Add chopped onion and okra to the skillet and cook, stirring often, for 5 minutes or until onion is tender. 

Step 3

Stir in fresh corn kernels, garlic, frozen lima beans, salt and pepper, and cook for 5 minutes or until corn is tender and bright yellow. 

Step 4

While the succotash is cooking, chop the basil and slice the tomatoes in half. 

Step 5

Once the succotash is cooked, remove from heat. Stir in halved cherry tomatoes and sliced basil. 

Step 6

Serve with grilled chicken or fish. 

 

### Notes

## Nutrition Information

  Calories: 367 Calories Fat: 10 Saturated Fat: 5 Carbohydrates: Net Carb: 37 Dietary Fiber: 8 Protein: 35 Sodium: 242