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Harvest Succotash is abundant with fresh summer veggies & simple, clean flavors. A delicious healthy side dish to pair with your choice of protein for a healthy delicious meal. Vegan and Gluten-free.
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Succotash is the perfect end-of-summer dish to utilize all of the fresh produce. Fresh vegetables are abundant right now, and this recipe combines them into an easy and savory meal. So simple to make, just a bit of chopping and a quick sauté!
We love how flexible this dish is. Add what is in season or your favorite veggies, it is hard to go wrong! In our version, we pack in lots of vegetable variety.
Along with fresh corn and butter beans (these are so creamy and delicious!), we add green beans, zucchini, okra, cherry tomatoes and lots of fresh basil. We season it all with onion, garlic and a few spices. Simple flavors highlight the healthy veggie goodness.
Turn Succotash into a meal by topping with your favorite protein. Here we’ve added our Blackened Salmon.
Table of Contents
- Ingredients in Harvest Succotash
- What To Serve With Succotash
- The Best Grilled Chicken
- Baked Tofu (with 3 Marinades)
- Crispy Herby Smashed Potatoes
- More recipes you may enjoy
- Fregola with Corn, Zucchini & Basil
- Cornmeal Crusted Halibut with Summer Succotash
- Breakfast Succotash with Poached Eggs and Herb Oil
- Harvest Succotash
Ingredients in Harvest Succotash
- onion & garlic
- herbs & spices: smoked paprika, coriander, basil, thyme
- sea salt & black pepper
- veggies: zucchini, green beans, okra, corn, cherry tomatoes
- beans: butter beans, lima beans or edamame
- fresh basil
- apple cider vinegar or lemon juice
Common Succotash Additions:
- Meats– bacon, salt pork, corned beef
- Beans– both dried and fresh
- Squash– summer squash or winter squash
- Bell Peppers
- Onions– sweet, red, or yellow
See the recipe card below for a full list of ingredients and measurements.
How to make Succotash
STEP ONE- Add butter or oil, onion, and garlic to the pan and sauté for about 5 minutes. Add smoked paprika, coriander, and pepper and saute for another minute.
STEP TWO– Add zucchini, green beans, okra, and butter beans, plus dried basil and thyme. Sauté 5 minutes over medium heat. Stir in fresh corn for another 4 minutes or until tender-crisp.
STEP THREE– Add vinegar, adjust salt and pepper. Add tomatoes and basil.
Succotash can be made in advance and keeps well in the fridge for a few days. Enjoy leftovers for a healthy lunch or scramble with eggs for breakfast.
Recipe FAQs
Sohquttanhash is the Narragansett word (the language once spoken in the area that is now Rhode Island) for succotash translating to “broken corn kernels.”
The traditional dish consisted of a simmering pot of corn and seasonal ingredients. Beans and summer squash in the warmer months, dried beans and pumpkin were common in the colder months.
The mainstays of succotash are corn and shell beans. From here the variations are vast. This is a popular dish in the South where okra, bacon and tomatoes are common additions. Fresh corn elevates succotash but frozen will do if fresh is not available. Lima beans or butter beans keep this dish traditional but edamame is great here too!
What To Serve With Succotash
- Blackened Salmon Sandwich
- This Blackened Tempeh
- Roasted Chicken Thighs w/ Lemon & Thyme
- Pan-Seared Scallops
- Breakfast Succotash with Poached Eggs and Herb Oil
More recipes you may enjoy
- Zucchini Cornbread
- Zucchini, Corn and Basil Stir-fry
- Grilled Romaine Salad with Corn, Fava Beans and Avocado
- Coconut Corn Chowder with Leeks
Enjoy!
Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.
Print
Harvest Succotash
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Category: side dish, vegetable
- Method: stovetop
- Cuisine: American
- Diet: Vegan
Description
Harvest Succotash is abundant with fresh summer veggies & simple, clean flavors. A delicious healthy side dish to pair with your choice of protein for a healthy delicious meal. Vegan and Gluten-free.
Ingredients
- 2 tablespoons butter or olive oil
- 1 cup yellow onion, diced
- 4 large garlic cloves, rough chopped
- 1 teaspoon smoked paprika
- 1 1/2 teaspoon coriander
- 1 teaspoon sea salt (adjust to taste- start with less if you know you prefer less salt)
- 1/2 teaspoon cracked pepper
- 2 cups zucchini, diced
- 1 cup fresh green beans, sliced 1/4″ inch pieces
- 1 cup okra, sliced (fresh or frozen)
- 2 ears of corn, shucked and kernels removed (about 2 cups), (frozen will work here too)
- l cup lima beans
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 cup cherry tomatoes
- 1 handful fresh basil leaves
- 1 tablespoon apple cider vinegar or lemon juice
Instructions
- Add butter or oil, onion, and garlic to the pan and sauté for about 5 minutes. Add smoked paprika, coriander, pepper and saute another minute.
- Add zucchini, green beans, okra, and butter beans, plus dried basil and thyme. Sauté 5 minutes over medium heat. Stir in fresh corn for another 4 minutes or until tender crisp.
- Add vinegar, adjust salt and pepper. Add tomatoes and basil. Serve.
Notes
Top with this Blackened Salmon, Baked chicken or Grilled Chicken, or Crispy Tofu.
Nutrition
- Serving Size: 1 cup
- Calories: 112
- Sugar: 4.2 g
- Sodium: 310.8 mg
- Fat: 4.2 g
- Saturated Fat: 0.7 g
- Carbohydrates: 17.1 g
- Fiber: 3.5 g
- Protein: 3.8 g
- Cholesterol: 0 mg
Keywords: succotash, succotash recipe, easy succotash recipe, vegan succotash recipe, salmon succotash
Succotash used to be served when I was young. I did not have fond memories of it so I was hesitant to try this. Having never been steered wrong by Feasting at Home recipes, however, I decided to give this one a chance. I am glad I did. Even my reluctant vegetable eater enjoyed it. Thanks, Tania. The basil really made it for me.
★★★★
Great to hear Martie!
This is really good, so delicious and flavourful! Made it with two additions, bell peppers as suggested and some vegan cheese crumbles https://violifefoods.com/. Will make again with squash. Thank you!
★★★★★
So glad you enjoyed Jenniffer!
Oh boy, does this sound good- thank you! My husband is a recent convert to okra, so we’re trying this asap. (Gotta strike when the iron’s hot and all that, lol)
Perfect, yes go for quick!😉
Hello! Do you cool the dish down before adding the tomatoes and basil? Thank you, and thank you for your recipes! I have made a couple so far (the grilled beets with homemade pesto – holy moly!) I am excited to try more. Thanks again!
Hi Danielle, the tomatoes are nice thrown in when it is still warm, they meld in and just slightly soften. The basil is fine to put in warm it will just turn dark but it is still tasty!