How to make Southern black bean succotash

Audrey Michels

Contributing Writer

We all have our preferences when it comes to beans; luckily there's a plethora of choices. So, if lima beans aren't your favorite, this Southern black bean succotash might be for you. It's full of flavor and freshness reminiscent of the classic Southern comfort food, but with a black bean twist. Oh, and did I mention that it’s crazy simple to make? Think of this as salsa-tash —salsa plus succotash — it almost works!

Pro tip: If you have any left over — though I wouldn’t count on that — the dish keeps well in the fridge and can find new life in a wrap, on a burger or even as a dip for tortilla chips.

Cooktop Cove

Southern Black Bean Succotash

10 minutes

5 minutes

15 minutes

1 can black beans, drained and rinsed

1 ½ cups sweet corn, frozen and thawed

1 medium red onion, diced

1/2 red bell pepper, diced

1 cup cherry tomatoes, quartered

1 tablespoon red wine vinegar

Juice of half a lime

1 teaspoon fajita seasoning

1 teaspoon Cajun spice

3 tablespoons fresh cilantro, chopped

Salt and pepper to taste

In a large bowl, combine the beans, corn, onion, pepper and tomatoes.

Add the vinegar, lime juice, seasonings and cilantro, and stir.

Add salt and pepper to taste, and serve.

Resources

Print this recipe