Autumn Vegetable Succotash

This colorful, fiber-rich succotash combines antioxidant-packed vegetables and plant-based protein from lima beans for a satisfying, heart-healthy side dish.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (8 servings), not per serving.

• 1/4 cup olive oil · 530 kcal in the whole recipe
• 1 cup onion, diced · 63 kcal in the whole recipe
• 2 garlic cloves, finely chopped · 9 kcal in the whole recipe
• 2 cups red bell pepper, diced · 98 kcal in the whole recipe
• 2 cups zucchini, diced · 54 kcal in the whole recipe
• 2 cups yellow summer squash, diced · 69 kcal in the whole recipe
• 3 cups frozen lima beans · 582 kcal in the whole recipe
• 3 cups frozen corn kernels · 293 kcal in the whole recipe
• 2 teaspoons dried sage · 7 kcal in the whole recipe

Method

1. Heat the olive oil in a large, deep skillet over medium-high heat.

   

2. Add the diced onion and sauté for about 2 minutes until translucent.

   

3. Stir in the garlic, red bell peppers, zucchini, yellow squash, frozen lima beans, and frozen corn.

   

4. Season with salt and pepper to taste, then cook, stirring occasionally, for about 10 to 12 minutes until all vegetables are tender.

   

5. Stir in the dried sage, remove from heat, and serve warm.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.