This Southern succotash is filled with some Kwanzaa 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.




  • 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, or frozen and thawed)
  • 1 cup black-eyed peas rinsed and drained
  • 1/2 lb okra cut into 1/3-inch-thick slices
  • 3/4 lb cherry tomatoes (1 pint) halved
  • 3 Tbsp 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.
  2. Add the onion and cook, stirring, until softened.
  3. Add garlic and cook, stirring, 1 minute.
  4. Stir in corn, jalapeños, lima beans, black-eyed peas, okra and tomatoes and cook, stirring, until vegetables are tender, about 7 minutes.
  5. Stir in vinegar, basil, hot sauce, salt and black pepper to taste. Serve warm or chilled.

Nutrition Facts

  • Calories: 116
  • Fat: 2g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 50mg
  • Carbohydrates: 20g
  • Fiber: 5g
  • Protein: 5g


diabetic, gluten free, heart-healthy

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