SmartPoints® value per serving
Total Time
33 min
13 min
20 min
While there are a number of versions of succotash, it wouldn’t be authentic without corn or lima beans.


olive oil

2 tsp

sweet red pepper(s)

1 medium, seeded and diced

uncooked zucchini

½ medium, diced

uncooked onion(s)

½ medium, diced

garlic clove(s)

1 medium clove(s), finely chopped

fresh tomato(es)

1 medium, seeded and diced

cooked lima beans

1 cup(s), frozen and thawed

frozen corn kernels

1 cup(s), or fresh

fresh parsley

2 Tbsp, flat-leaf, chopped


1 tsp

table salt

½ tsp

black pepper

½ tsp, freshly ground

dried marjoram

¼ tsp


  1. Heat the oil in a large nonstick skillet over medium heat. Add the bell pepper, zucchini, onion, and garlic; cook, stirring occasionally, until softened, about 8 minutes. Add the tomato and cook, stirring occasionally, about 2 minutes.
  2. Stir in the lima beans, corn, parsley, paprika, salt, pepper, and marjoram. Reduce the heat and simmer, covered, until the flavors blend, about 10 minutes. Yields 3/4 cup per serving.


To remove fresh corn kernels from the cob, begin by cutting a small piece off the tip so that it’s flat. Holding the stem end, stand the cob upright on its flat end. Set it on a plate and use a knife to cut downward, removing the corn 3 or 4 rows at a time. You’ll need 2 medium-size ears to yield 1 cup of kernels.What was once considered a summer dish can now be made year-round because both vegetables are available frozen. This dish is great served with juicy grilled pork chops.

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