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Southern favorites like black-eyed peas and okra are tossed with tangy vinegar and fresh herbs for the ultimate succotash. A splash of hot sauce adds a spicy kick to this fiber-rich dish.
Recipe yields 8 servings
In a skillet, heat the oil over medium heat. Add the onion and cook, stirring, until softened. Add garlic and cook, stirring, 1 minute. Stir in corn, jalapeƱos, lima beans, black-eyed peas, okra and tomatoes and cook, stirring, until vegetables are tender, about 7 minutes. Stir in vinegar, basil, hot sauce, salt and black pepper to taste. Serve warm or chilled.