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.
Chef Rachel
We added McCormick Paprika, Garlic Salt and Thyme to this salad to bring out the sweetness of the corn and lima beans. Make it your own and add cherry tomatoes or sliced okra.
5m
PREP TIME
15m
COOK TIME
140
CALORIES
9
INGREDIENTS
Ingredients
Instructions
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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.
5m
PREP TIME
15m
COOK TIME
140
CALORIES
9
INGREDIENTS
Ingredients 6 Servings
- 1 package (10 ounces) frozen lima beans
- 2 tablespoons butter
- 1/2 cup chopped onion
- 1/2 cup diced red bell pepper
- 1 package (10 ounces) frozen corn, thawed
- 1 teaspoon McCormick® Paprika
- 1/2 teaspoon McCormick® Garlic Salt
- 1/2 teaspoon McCormick® Whole Thyme Leaves
- 1/4 teaspoon McCormick® Coarse Ground Black Pepper
INSTRUCTIONS
- 1 Cook lima beans as directed on package until tender. Drain and set aside.
- 2 Melt butter in large nonstick skillet on medium heat. Add onion and bell pepper; cook and stir 7 minutes or until tender.
- 3 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.
NUTRITION INFORMATION
(per Serving)
TIPS AND TRICKS
For a creamier Succotash, add 1/2 cup heavy cream with the corn.
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