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Central Plains Succotash

Recipe courtesy of Roberta Larson Duyff, MS, RD, FADA, CFCS, in Cooking Healthy Across America. As a traditional American favorite, succotash is typically a cooked dish made with lima beans, corn kernels and chopped red and green peppers. Although lima beans are used in New England and generally define a succotash, this version is special for its fiber-rich canned soybeans, lending it a Midwestern flavor.

Recipe by Canned Food Alliance
southern, dairy free, gluten free, nut free, vegan, vegetarian


  • 2 tablespoons balsamic vinegar
  • 2 tablespoons cider vinegar
  • 1 tablespoon brown sugar
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon onion powder
  • 1 clove garlic, minced
  • 1 can (15 ounces) soybeans, drained or 1 1/2 cups cooked edamame
  • 1 can (15 ounces) corn, drained
  • 1/2 cup chopped red bell pepper
  • 1/3 cup chopped cilantro


  1. Combine the balsamic and cider vinegars, brown sugar, cumin, onion powder and garlic in a 1- to 1 1/2-quart saucepan.
  2. Heat over medium heat about 3 minutes or until the sugar dissolves.
  3. Remove from heat.
  4. Place the soybeans, corn and red bell pepper in a medium-size bowl.
  5. Pour the vinegar mixture over the vegetables and stir to mix.
  6. Cover and refrigerate 1 to 4 hours or until chilled, stirring once.
  7. Stir in the cilantro just before serving.
  8. Serve chilled.