black bean succotash Made Simple for Everyday Comfort

Why You’ll Love black bean succotash

There’s something incredibly satisfying about a dish that’s both vibrant and nourishing. That’s exactly what you get with black bean succotash—a colorful medley of veggies and beans that’s bursting with flavor and texture. Whether you’re planning a summer cookout, a light lunch, or a hearty side dish for dinner, this recipe fits the bill beautifully.

What makes this dish special is its Southern roots blended with a modern twist. Traditionally made with lima beans and corn, this version swaps in black beans for a richer, earthier bite. The result? A succotash with black beans that’s not only delicious but also packed with plant-based protein and fiber.

It’s quick to prepare, easy to customize, and pairs well with a wide range of mains. Plus, it’s naturally gluten-free and can be served warm or at room temperature—perfect for potlucks or meal prep. If you love dishes like our Southwest sweet potato black bean dip, you’ll definitely want to add this one to your rotation.

Ingredients to make black bean corn succotash

Here’s everything you’ll need to make this flavorful black bean corn succotash. Each ingredient adds a layer of texture and taste, making the final dish incredibly satisfying.

• 1 tbsp olive oil
• 1/2 cup chopped red onion
• 1 garlic clove, minced
• 1 cup frozen corn, thawed
• 1 cup canned black beans, rinsed and drained
• 1/2 cup cherry tomatoes, halved
• 1/4 cup diced red bell pepper
• 1/4 cup chopped fresh cilantro
• 1 tbsp fresh lime juice
• 1/2 tsp ground cumin
• Salt and pepper, to taste

If you’re out of fresh lime juice, bottled lime juice works in a pinch. And while cherry tomatoes are ideal for their sweetness, grape tomatoes are a fine substitute.

Time needed to make southern black bean succotash

One of the best things about this southern black bean succotash is how quickly it comes together. It’s perfect for busy weeknights or last-minute gatherings.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

If you’re looking for more quick recipes like this, check out our original black bean succotash recipe for a slightly different spin.

Quick Steps to Make black bean veggie succotash

Step 1

Heat the olive oil in a large skillet over medium heat until shimmering.

Step 2

Add the chopped red onion and cook for about 3–4 minutes, stirring occasionally, until softened.

Step 3

Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 4

Add the corn, black beans, cherry tomatoes, and red bell pepper to the skillet; cook for 5–6 minutes, stirring often, until everything is heated through and slightly tender.

Step 5

Sprinkle in the ground cumin, and season with salt and pepper to taste. Cook for another 1–2 minutes to let the flavors blend.

Step 6

Remove from heat and stir in fresh lime juice and chopped cilantro.

Step 7

Taste and adjust seasoning if needed before serving warm or at room temperature.

Pro Tips & Tasty Tweaks

Want to make your black bean veggie succotash even better? Here are a few tips:

• Use fresh corn when in season for extra sweetness and crunch.
• Add avocado for creaminess and healthy fats.
• Spice it up with a pinch of chili flakes or diced jalapeño.
• Make it a meal by serving over quinoa or rice.
• Store leftovers in an airtight container for up to 3 days.

Is black bean succotash healthy and nutritious ?

Absolutely! Black bean succotash is a powerhouse of nutrients. It’s rich in plant-based protein, fiber, and essential vitamins. The black beans alone offer a solid dose of iron, magnesium, and folate. Corn adds natural sweetness and B vitamins, while bell peppers and tomatoes bring antioxidants like vitamin C and lycopene.

Here’s a rough nutritional breakdown per serving (based on 4 servings):

• Calories: 180
• Protein: 7g
• Carbohydrates: 26g
• Fiber: 6g
• Fat: 6g

It’s a great option for anyone looking to eat more whole foods without sacrificing flavor. For more bean-based ideas, try our easy black bean dip or this basil lima bean hummus.

Looking for more inspiration? These Cuban black beans are another flavorful way to enjoy legumes. Or check out this chickpea salad recipe for a refreshing twist.

Can I make black bean succotash healthier and still delicious?

Yes, and it’s easier than you think. While this dish is already pretty wholesome, a few tweaks can make it even better for specific dietary needs.

• Lower the sodium: Use no-salt-added black beans and go easy on the salt.
• Boost the greens: Add chopped kale or spinach for extra nutrients.
• Swap the oil: Use avocado oil for a heart-healthy fat alternative.
• Make it spicy: Add cayenne or chipotle powder for metabolism-boosting heat.

For more healthy twists, check out our Mexican street corn kale salad or these healthy Mexican options for your next fiesta.

Need more plant-based ideas? Try these Mexican stuffed sweet potatoes or browse easy Mediterranean recipes for more inspiration.

How to Serve black bean succotash?

This dish is incredibly versatile. Here are some tasty ways to enjoy your black bean and corn salad style succotash:

• As a side dish: Pairs beautifully with grilled chicken, fish, or tofu.
• In tacos: Spoon into corn tortillas with avocado and hot sauce.
• Over grains: Serve on a bed of quinoa or brown rice for a hearty bowl.
• With chips: Scoop it up with homemade pita chips for a fun appetizer.
• Next to burgers: Try it with our spinach and feta turkey burgers.

For drinks, a blackberry cucumber skinny mojito is a refreshing match. Or serve it alongside these zucchini corn and black bean tacos for a full-on veggie feast.

Avoid These Mistakes

Even a simple recipe like this can go sideways if you’re not careful. Here are some common pitfalls when making succotash with black beans—and how to avoid them:

• Overcooking the veggies: You want them tender, not mushy. Stick to the timing.
• Skipping the lime juice: It brightens everything. Don’t leave it out.
• Using canned corn: It’s okay in a pinch, but frozen or fresh is better.
• Not rinsing the beans: This removes excess sodium and improves flavor.

For more tips on cooking with beans, check out our black bean succotash guide or this easy black bean dip.

Need more bean-based ideas? These restaurant-style Mexican black beans and pork and beans are great examples of how to do it right.

The best way to store leftover black bean succotash

Got leftovers? Lucky you! Black bean succotash stores well and tastes great the next day.

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Not recommended, as the veggies may become mushy.
• Reheating: Warm gently in a skillet or microwave. Add a splash of lime juice to refresh the flavor.

For more make-ahead ideas, try our sweet potato black bean dip or this lima bean hummus.

Looking for hearty soups that store well? This sausage black bean and pumpkin soup is a cozy option. Or try these 15-minute Cuban black beans for a quick fix.

Ready to give black bean succotash a try?

There’s no better time to whip up a batch of black bean succotash. It’s colorful, flavorful, and incredibly easy to make. Whether you’re serving it as a side, stuffing it into tacos, or enjoying it straight from the skillet, this dish delivers every time.

It’s also a great way to eat more veggies without feeling like you’re missing out. If you loved this, don’t miss our original recipe version, or explore more like our spinach and feta turkey burgers and Mexican kale salad.

And if you’re in the mood for something sweet after, our chocolate buttercream frosting is a decadent way to end the meal.

Frequently Asked Questions

Can I use fresh corn instead of frozen?

Yes! Fresh corn adds a sweet crunch that’s perfect for this dish. Just cut the kernels off the cob and cook as directed.

Is this recipe gluten-free?

Yes, it’s naturally gluten-free. Just double-check your canned beans and spices to ensure they’re certified gluten-free if needed.

Can I make this ahead of time?

Absolutely. It stores well in the fridge for up to 3 days. Just reheat gently and add a splash of lime juice before serving.

What protein can I add to make it a full meal?

Grilled chicken, shrimp, or tofu work great. You can also serve it over quinoa or rice for a more filling bowl.

Can I freeze black bean succotash?

It’s best enjoyed fresh or refrigerated. Freezing may change the texture of the vegetables, making them mushy.

You May Also Love

• Southwest Sweet Potato Black Bean Dip
• Basil Lima Bean Hummus
• Blackberry Cucumber Skinny Mojito
• Easy Black Bean Dip
• Homemade Pita Chips
• Spinach and Feta Turkey Burgers
• Mexican Street Corn Kale Salad