Succotash Relish

20 minutes of work (plus some chilling time) is all that's needed to create this fresh veggie side dish.

Succotash Relish
Photo: Blaine Moats
Hands On Time:
20 mins
Total Time:
50 mins
2 cups


  • 2 tablespoon safflower oil

  • ¼ cup chopped yellow onion

  • ½ cup chopped red bell pepper

  • ¾ cup fresh or frozen (thawed) baby lima beans or edamame

  • 1 cup fresh corn kernels (2 ears)

  • ¼ cup apple cider vinegar

  • 1 tablespoon sugar

  • ½ teaspoon salt

  • ½ teaspoon dry mustard

  • ½ teaspoon black pepper

  • 2 tablespoon chopped fresh dill weed

  • 1 tablespoon chopped green onion


  1. In a 12-inch skillet heat oil over medium-high. Add onion and bell pepper; cook 4 minutes or until softened and onions are translucent. Stir in lima beans; cook 1 minute. Add corn; cook 5 minutes or until heated through and bright yellow, stirring occasionally.

  2. Add vinegar, sugar, mustard, 1/2 tsp. salt, and 1/2 tsp. ground black pepper. Cook, uncovered, 8 to 10 minutes or until the liquid has almost completely evaporated. Let cool to room temperature. Chill at least 30 minutes in an airtight container. Serve cold sprinkled with dill and green onion. Serves 6.


To turn your side-dish succotash dish into an entree, serve over cooked shrimp, salmon, chicken breast, steak, or other favorite protein.

Nutrition Facts (per serving)

107 Calories
5g Fat
14g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 107
% Daily Value *
Total Fat 5g 6%
Sodium 210mg 9%
Total Carbohydrate 14g 5%
Total Sugars 5g
Protein 3g
Vitamin C 20.2mg 101%
Calcium 13mg 1%
Iron 0.7mg 4%
Potassium 213mg 5%
Folate, total 24.5mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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