Low Sodium Southwest Succotash



Serving size

about 1 cup
30 Minutes

This recipe can be multiplied and leftovers are fair.

Low Sodium Southwest Succotash


1 tsp. Olive oil
1 medium Green onions (sliced crosswise)
1 medium ear Corn, sweet, yellow, raw (kernels cut from cob)
1 cup Frozen lima beans
1/16 tsp. Salt
1 to taste Black pepper
1/8 tsp.. Ground cumin
1/8 tsp. no salt added chili powder
1/4 tsp. Paprika
1/2 cup Water


Place the olive oil in a medium skillet over medium high heat. Add the green onion and cook for about 30 seconds stirring constantly.

Add the corn kernels. Cook, tossing, frequently, for about 10 minutes. If the corn begins to brown too fast, reduce the heat.

Add the lima beans, salt, pepper, cumin, chili powder, and paprika. Toss for about minute.

Add the water and cook for about 4 - 5 minutes until the water is almost evaporated. Serve.

Print Icon Print Recipe

Would you like to print or download the document?

Add To My Recipe Box

Special Diet Information

Click on the icon for information.

blackfire greenfire blackbottle greenbottle blackVitamin greenVitamin blackstick greenstick blackblub greenbulb

GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

This is a great riff on the classic corn and lima bean combo. This Southwest Succotash is not too spicy and if you want to zip it up, add a bit of cayenne pepper.

"A light wind swept over the corn, and all nature laughed in the sunshine."

Anne Bronte, Author