Succotash with a twist ;) Recipe

Name: Succotash with a twist ;)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 sweet corn cobs, shucked; 1/2 green bell pepper, diced; 1/2 red bell pepper, diced; 1/2 yellow bell pepper, diced; 1/2 orange bell pepper, diced; 2 carrots, diced; 10 string beans, diced; 1 cup lima beans (substitute: kindney beans), cooked; 1 cup peas (green and/or white), cooked; 1 large tomato, deseeded and diced; 5 clove garlic, minced; 1 tbsp olive oil, extra virgin; 1 tsp lime juice; 1 cup vegetable broth (substitute with a single stock cube dissolved in water); 1 bunch parseley, finely chopped; 1 large zucchini, diced; 1 piece cabbage, thinly shredded; dash parseley, chopped

Servings: persons

4 sweet corn cobs, shucked
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1/2 orange bell pepper, diced
2 carrots, diced
10 string beans, diced
1 cup lima beans (substitute: kindney beans), cooked
1 cup peas (green and/or white), cooked
1 large tomato, deseeded and diced
5 clove garlic, minced
1 tbsp olive oil, extra virgin
1 tsp lime juice
1 cup vegetable broth (substitute with a single stock cube dissolved in water)
1 bunch parseley, finely chopped
1 large zucchini, diced
1 piece cabbage, thinly shredded
dash parseley, chopped

1
Cook or steam the sweet corn until the skin of the corn feels less fibrous
2
Take the olive oil in a wok on very high heat.
3
Add the minced garlic, and roast the garlic until the smell changes.
4
There is no need to completely brown the garlic.
5
Add the tougher vegetables, like carrots, string beans, bell peppers, zucchini and Lima beans/kidney beans.
6
Add the salt.
7
Toss on high heat for about 2 minutes until heated through.
8
Add the boiled or steamed sweet corn.
9
Continue tossing on high heat for about 5 minutes.
10
Add the black pepper and chilli flakes.
11
Add the lime juice as well.
12
Add the parsley, tomato and toss for another minute.
13
Add the broth, at this point.
14
Cook for 2 more minutes on high heat.
15
Take the contents onto the serving dish and garnish with the parsley and the shredded cabbage.
16
Serve hot, with rice, or as an appetizer portion.
17
Enjoy!

616

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 sweet corn cobs, shucked, 1/2 green bell pepper, diced, 1/2 red bell pepper, diced, 1/2 yellow bell pepper, diced, and more.

Yes, Succotash with a twist ;) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Succotash with a twist ;)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions