What there is not to love in this vegetable dish of corn and shelled, fresh lima beans? It is made even more delicious by the addition of Vidalia onion, sweet peppers, and olive oil.


2 c corn (sweet corn, cooked)
2 c onion (chopped, half Vidalia onion, half cup red onion)
2 c broad beans (fresh broad beans or lima beans, shelled)
2 c bell pepper (chopped, half red pepper, half orange pepper)
6 T olive oil
  seasoning (to taste)


  1. Heat the oven to 375°F.
  2. Combine all vegetables in a bowl, season with salt and pepper, and coat in olive oil.
  3. Place in a shallow oven pan and bake for 30 minutes, stirring a couple of times.


This is a fresh vegetable variation of succotash and done in the oven. Succotash is a dish with roots in the Native American cuisine. A succotash would have corn, beans, usually dried beans, and it would be cooked in a pan with lard, or butte,r rather than olive oil, altough olive oil is a healthier option. The combination of grains and beans provides all essential amino-acids.

Succotash can be a side dish or a main course.

Othre vegetables can be added, especially if cooked as a casserole, and other condimentes can be added. Try adding tomatoes, zucchini, some crushed garlic and your favorite herbs. Basil, chives, oregano, ore marjoram go well with this recipe.

Althoug this recipe came from Southern cooking, succotash is also prepared often in the East Coast, especially New England with other kind of beans, such as Red kidney beans, in a similar fashion to white rice and lentils, or pasta e fagiole.

8 servings
Preparation time
Cooking time
Total time
55 minutes