Sweet and sour succotash

Total Time
26 min
16 min
10 min
Looking for a show-stopping side dish to serve at the Jewish New Year? Well, here you go. This is definitely not your grandmother's succotash, but a contemporary, low SmartPoints® interpretation that's differently delicious! Typically, succotash is made with simmered sweet potatoes, prunes and carrots. This version, however, is made with corn, lima beans, and shallots, so it still has that sweetness and fall feel. It takes just under thirty minutes to create this recipe, and it holds well. So if you're preparing a big meal for the holiday, make this first and let it sit while you prepare everything else!



2 medium, kernels removed (or 1 cup frozen, thawed corn kernels)

cooked lima beans

1 cup(s)

uncooked shallot(s)

1 medium, minced

apple cider vinegar

5 tsp, divided


2 tsp

fresh thyme

1 tsp, fresh, chopped

table salt

¼ tsp

black pepper

¼ tsp


  1. Bring 4 cups of water to a boil in a medium pot. Add corn and cook until tender, about 10 minutes; drain well.
  2. Spoon corn and beans into a medium bowl; add shallot. In a cup, stir together 4 teaspoons of vinegar, honey, thyme, salt and pepper; pour over vegetables and toss well. Toss with additional teaspoon of vinegar if desired. Yields about 1/2 cup per serving.

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