Name: Recipe for Succotash
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 3 tablespoons unrefined sesame oil; 2 cloves crushed garlic; 3 tablespoons gluten free soy sauce; 1 tablespoon lime juice; 1 teaspoon fish sauce; 1/2 teaspoon raw honey; 2 cups frozen organic shelled edamame beans; 2 cups frozen organic corn; 1/4 cup red onion, finely chopped; 1 organic red bell pepper, chopped; 1 organic orange bell pepper, chopped; 1/2 cup chopped scallions

Recipe for Succotash – If you’re looking for a flavorful way to increase your vegetables, this recipe for succotash is a must.

Traditional Recipe for Succotash

An American dish, traditionally succotash was made with sweet corn and lima beans…and butter. Lots of butter. And sometimes lard. I grew up eating a lot of buttery succotash at my grandma’s house. My grandma was born in Florida in 1906 and raised my dad during the Great Depression. Apparently, succotash was a very popular dish during the Depression because of the relatively inexpensive and readily available ingredients.

I originally created this cleaner summer recipe for Succotash after a delicious lunch out at a local restaurant. The corn and edamame recipe for succotash with Seared Diver Scallop recipe was incredibly flavorful, memorable and healthy.

If you’ve been around Clean Cuisine for any length of time, you know that we love being inspired by delicious food. Plus, any chance to re-make it healthier and less expensive, we are all about it.

A Clean Summer Recipe for Succotash

I’m not sure if the local restaurant recipe used butter in their succotash recipe, but I’m guessing they probably did. The recipe definitively had soy sauce though and a distinct umami quality from the vinaigrette. I do think the combination of sesame oil, garlic, soy sauce, lime juice, honey and fish sauce that I use in my recipe below comes very close! You don’t miss a thing by leaving out the butter either.

So, are you ready to try this delicious vegetable side dish?

Feel Free to Substitute Lima Beans for the Edamame

I am not soy-free, but I know some people are. If you want to substitute lima beans for the edamame beans that will work just fine. If you are planning to follow the recipe exact, I would suggest using frozen lima beans though.

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