Succatash is a Native American dish made with corn and shell beans. There are regional variations, and the succotash may be served as a stew or salad; warm or cold; and with many added ingredients, including tomatoes, bell peppers, and even meat. This colorful side dish can be served immediately, or cover and chill up to 3 days.

Recipe by Southern Living June 2007

Gallery

Credit: Van Chaplin; Styling: Buffy Hargett

Recipe Summary test

prep:
20 mins
cook:
23 mins
total:
43 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook butter beans in boiling salted water to cover 20 minutes or until tender; drain.

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  • Sauté corn in 1 Tbsp. hot oil in a small skillet over medium-high heat 2 to 3 minutes or until crisp-tender.

  • Whisk together lemon juice, next 4 ingredients, and remaining 2 Tbsp. oil in a large bowl; stir in corn and butter beans. Serve immediately, or cover and chill up to 3 days.

Nutrition Facts

239 calories; fat 8.2g; saturated fat 0.6g; mono fat 4.4g; poly fat 2.5g; protein 9.1g; carbohydrates 35.5g; fiber 8.7g; iron 2.2mg; sodium 112mg; calcium 30mg.
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