Succotash

•  2 tablespoons olive oil
• ½ white onion, minced
• 4 cups corn (fresh or frozen)
• 2 cups lima beans (fresh or frozen)
• 1 red bell pepper, finely diced
• 1 pint cherry tomatoes, halved
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• ½ teaspoon ground sage
• 1 ¼ teaspoon kosher salt, plus more to taste
• Fresh ground black pepper
• 1 tablespoon salted butter (or olive oil)
• 2 tablespoons minced fresh parsley (optional)

1. Heat olive oil in a large skillet over medium-high heat. 
2. Add the onion and cook for 2 minutes until translucent.
3. Add corn, lima beans, red pepper, tomatoes, garlic powder, smoked paprika, sage, salt, and black pepper. Cook, stirring occasionally, until vegetables are tender, about 5–6 minutes.
4. Stir in butter and parsley (if using) and cook 1 more minute until melted. 
5. Taste and adjust seasoning. Serve warm.
6. Southern-Style Variation
7. Add 6 slices of cooked, crumbled bacon and sauté vegetables in the bacon drippings for a smoky flavor.
8. Include 1–2 tablespoons apple cider vinegar for tanginess.
9. Optional: add okra, zucchini, or green beans for extra texture and color.

Can be served warm or at room temperature.