Fresh Spring Succotash: A Vibrant Veggie Medley

Spring succotash is a delightful and colorful dish that celebrates the fresh flavors of the season. Combining tender vegetables with a light and tangy dressing, this succotash is perfect as a side dish or a light main course. Enjoy the blend of textures and tastes in every bite.

Preparation Time:

  • Prep time: 15 minutes
  • Cook time: 10 minutes
  • Total time: 25 minutes


  • 1 tablespoon (15 ml) olive oil
  • 1 small red onion, diced
  • 2 cloves garlic, minced
  • 1 cup (150 grams) fresh or frozen lima beans
  • 1 cup (150 grams) fresh or frozen corn kernels
  • 1 cup (150 grams) diced zucchini
  • 1 cup (150 grams) cherry tomatoes, halved
  • 1/2 cup (75 grams) diced red bell pepper
  • 1/2 cup (75 grams) fresh or frozen peas
  • 1/4 cup (10 grams) fresh parsley, chopped
  • 2 tablespoons (30 ml) lemon juice
  • Salt and pepper to taste


  1. Sauté the Aromatics:
    • In a large skillet, heat the olive oil over medium heat. Add the diced red onion and sauté for 3-4 minutes until softened. Add the minced garlic and sauté for another minute until fragrant.
  2. Cook the Vegetables:
    • Add the lima beans and cook for 2-3 minutes. Then add the corn, zucchini, red bell pepper, and peas. Cook for 5-7 minutes, stirring occasionally, until all the vegetables are tender but still crisp.
  3. Add the Tomatoes:
    • Stir in the cherry tomatoes and cook for another 2 minutes until they are slightly softened.
  4. Season and Dress:
    • Remove the skillet from the heat. Add the lemon juice and chopped parsley. Season with salt and pepper to taste, and toss everything together until well combined.
  5. Serve:
    • Transfer the succotash to a serving dish. Serve warm or at room temperature, and enjoy the fresh, vibrant flavors of spring.

Serving Suggestions:

  • Pair with grilled chicken or fish for a complete meal.
  • Serve over a bed of quinoa or rice for a vegetarian main dish.
  • Top with crumbled feta or goat cheese for extra flavor.

Cooking Tips:

  • Use Fresh Vegetables: Fresh vegetables work best for this recipe, but frozen can be used if fresh are not available.
  • Don’t Overcook: Keep the vegetables tender-crisp to maintain their vibrant color and texture.
  • Customize: Feel free to add other spring vegetables like asparagus or snap peas.

Nutritional Benefits:

  • Lima Beans: High in protein and fiber.
  • Corn: Provides essential vitamins and antioxidants.
  • Zucchini: Low in calories and high in vitamins C and A.

Dietary Information:

  • Vegetarian and Vegan: Suitable for both vegetarians and vegans.
  • Gluten-Free: Naturally gluten-free, making it suitable for those with gluten sensitivities.


  • Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat gently in a skillet or microwave before serving.

Why You’ll Love This Recipe:

  • Fresh and Flavorful: Highlights the best of spring vegetables with a bright, tangy dressing.
  • Versatile: Works as a side dish or a light main course.
  • Quick and Easy: Ready in under 30 minutes with minimal prep.


Spring succotash is a vibrant, fresh dish that brings together the best of the season’s produce. With its combination of tender-crisp vegetables and a light lemon dressing, this succotash is a delicious way to enjoy a variety of flavors and textures. Perfect for any meal, it’s a versatile dish that’s sure to become a favorite. Enjoy the bounty of spring with this delightful veggie medley!

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