Tender lima beans, red bell pepper and corn kernels combine to create an eye-appealing and delicious side dish. Photo credit: Joanne Bruno from Eats Well with Others.
Cook lima beans as directed on package until tender. Drain and set aside.
Melt butter in large nonstick skillet on medium heat. Add onion and bell pepper; cook and stir 7 minutes or until tender.
Stir in lima beans, corn, paprika, garlic salt, thyme and pepper until well mixed. Reduce heat to low; cover and simmer 3 to 5 minutes or until vegetables are heated through.
For a creamier Succotash, add 1/2 cup heavy cream with the corn.