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This succotash is filled with some Southern food favorites like black-eyed peas and okra. It will spark up meat, chicken or fish dinners anytime of year. A 1/2-cup serving is packed with fiber and protein.

Suggested Serving Size

1/2 cup


  • 1 Tbsp olive oil
  • 1 small red onion, chopped
  • 3 garlic cloves, minced
  • 4 ears corn, kernels cut off and cobs discarded
  • 2 large jalapeño peppers, seeded and finely chopped
  • 1 cup baby lima beans, fresh, frozen and thawed
  • 1 cup canned black-eyed peas, rinsed and drained
  • 1/2 lb okra, cut into 1/3-inch thick slices
  • 3/4 lb (1 pint) cherry tomatoes, halved
  • 3 Tbsp apple cider vinegar, or to taste
  • 1/4 cup chopped fresh basil
  • 1 Tbsp hot sauce, or to taste
  • 1/8 tsp salt
  • Black pepper to taste


  1. In a skillet, heat the oil over medium heat. Add the onion and cook, stirring, until softened. Add garlic and cook, stirring, 1 minute. Stir in corn, jalapeños, lima beans, black-eyed peas, okra and tomatoes and cook, stirring, until vegetables are tender, about 7 minutes. Stir in vinegar, basil, hot sauce, salt and black pepper to taste. Serve warm or chilled.
Servings Per Container 8
Calories 116
Total Fat 2
Trans Fat 0
Poly Fat 0
Mono Fat 0
Cholesterol 0
Sodium 50
Total Carb 20
Fibers 5
Sugars 0
Proteins 5
Vitamin A 0
Vitamin C 0
Iron 0

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