Southern-Style Succotash — One Dish, Three Ways


Serves 2

Inspired by my recent trip to Georgia, here is the Southern Classic Succotash — with a healthy twist. I just love their food, but I have to say, I came home somewhat craving fresh vegetables, as there is only so much fried chicken one can eat….or is there?! Hmmm, will think on that one. Cramming in FIVE brightly coloured seasonal veggies, this can be made one (or all!) of 3 ways.

· Either as an antioxidant-rich warm side dish
· Mixed with quinoa for a vegan main meal
· Or enjoyed cold as a salad
· ….or as I did — squeeze all three options out of it!

It provides 14g of plant-based protein as a salad or 20g when served with Quinoa. I love that it provides over 50% of my daily fibre requirements and nearly 40% of my Vitamin C needs. Can be made in advance for dinner parties, and is fabulous enjoyed cold over the next few days too.


· 1½ Medium Sweet Onion
· 1 Garlic Clove
· 150g Sweetcorn
· 100g Frozen Shelled Edamame
· 100g Frozen Broad Beans
· 200g Cherry Tomatoes
· 1 tsp Red Wine Vinegar
· 2 tsp Extra Virgin Olive Oil (or HIGHLY recommended if not vegan, 1 tsp of EVOO plus 1 tsp Grass-fed Organic Butter)
· A handful of fresh Dill
· A handful of fresh Chives
· ½ tsp Chilli Flakes
· Himalayan Salt
· Fresh Ground Pepper
· Optional if making into a main meal — 200g Cooked Quinoa


· Put ½ a peeled onion, the garlic cloves, the frozen edamame and broad beans into a saucepan and cover with water.
· Bring to the boil over a medium heat for 5 minutes or until the beans are tender.
· Drain and discard the onion and garlic.
· Chop the remaining onion.
· Half the cherry tomatoes.
· Sauté the chopped sweet onion in a tsp of oil on a medium-high heat for 5 minutes or until starting to brown.
· Add the corn, and cook, stirring often, for another 5 minutes.
· Add the butter (or the other tsp of oil) and stir in the tomatoes, cooked edamame and broad beans, and continue to cook for another 5 minutes, stirring occasionally.
· Season with salt and pepper to taste.
· Serve with chopped fresh dill and chives and a sprinkling of chilli flakes.
· If making a main meal, serve on a bed of cooked quinoa

Nutritional Information

Macros without Quinoa

Calories — 249
Carbohydrates — 30g
Fat — 8g
Protein — 14g
Fibre — 11g
Vitamin C — 38%
Vitamin A — 27%
Iron — 13%
Calcium — 8%

Macros with Quinoa

Calories — 451
Carbohydrates — 60g
Fat — 14g
Protein — 20g
Fibre — 15g
Vitamin C — 38%
Vitamin A — 27%
Iron — 13%
Calcium — 8%