Low Sodium Classic Summer Succotash

Celebrate the vibrant flavors of the season with this Low Sodium Classic Summer Succotash, a wholesome dish bursting with fresh, colorful vegetables and aromatic herbs. This heart-healthy recipe swaps salt for natural flavors, showcasing sweet corn kernels, tender zucchini, and juicy cherry tomatoes, perfectly complemented by creamy edamame or lima beans. Sautéed in a blend of unsalted butter and olive oil, the medley is brightened with fresh basil, parsley, thyme, and a zesty splash of lemon juice. Ready in just 40 minutes, this easy-to-make, nutrient-packed side dish is perfect for barbecues, potlucks, or light dinners. Enjoy this low-sodium twist on a summer classic that’s as satisfying as it is nutritious!

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 2 tablespoons Unsalted butter
• 1 tablespoon Olive oil
• 1 whole Medium onion, finely chopped
• 2 cloves Garlic cloves, minced
• 1 whole Red bell pepper, diced
• 1 whole Zucchini, diced
• 2 cups Fresh corn kernels (from about 3 ears of corn)
• 1 cup Shelled edamame or lima beans
• 1 cup Cherry tomatoes, halved
• 1 quarter cup Fresh basil, chopped
• 1 quarter cup Fresh parsley, chopped
• 1 tablespoon Fresh thyme leaves
• 0.5 teaspoon Ground black pepper
• 1 tablespoon Fresh lemon juice

Directions

Step 1

Place a large skillet over medium heat and add the unsalted butter and olive oil.

Step 2

Once the butter has melted, add the chopped onion and cook for about 3-4 minutes, stirring occasionally until translucent.

Step 3

Add the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Stir in the diced red bell pepper and zucchini, cooking for another 4-5 minutes until they begin to soften.

Step 5

Next, add the fresh corn kernels and edamame or lima beans to the skillet, stirring well to combine.

Step 6

Cook this mixture for about 5-7 minutes, stirring occasionally, until the corn is tender and the beans are cooked through.

Step 7

Add the halved cherry tomatoes, cooking for another 2-3 minutes until they begin to soften.

Step 8

Remove the skillet from the heat and stir in the chopped basil, parsley, and thyme.

Step 9

Season the succotash with ground black pepper and fresh lemon juice, stirring well to incorporate.

Step 10

Taste and adjust seasoning if necessary, keeping in mind to avoid salt for a low sodium dish.

Step 11

Transfer to a serving bowl and garnish with additional herbs if desired before serving.

Nutrition Facts

Serving size	(1563.9g)

Amount per serving	% Daily Value*
Calories	1127.6

Total Fat 55.0g	0%
Saturated Fat 18.6g	0%
Polyunsaturated Fat 1.3g
Cholesterol 62mg	0%
Sodium 153.8mg	0%
Total Carbohydrate 134.3g	0%
Dietary Fiber 36.9g	0%
Total Sugars 51.3g
Protein 49.7g	0%

Vitamin D 0IU	0%
Calcium 1144.1mg	0%
Iron 22.4mg	0%
Potassium 4358.0mg	0%

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

Source of Calories

Fat: 40.2%

Protein: 16.1%

Carbs: 43.6%