Corn, Lima Beans, Okra, and Tomatoes

Makes 6 servings; ½ cup each serving

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  • ½ medium onion 
  • 2 Tablespoons vegetable oil 
  • 12 ounces frozen whole kernel corn 
  • 12 ounces frozen lima beans 
  • 12 ounces frozen cut okra 
  • 1 14.5 ounce can diced tomatoes, no salt added 
  • 1 cup water 
  • 1 teaspoon salt 
  • ½ teaspoon garlic powder 
  • ½ teaspoon pepper 


  1. Wash your hands well with soap and warm water for at least 20 seconds. 
  2. Peel and cut ½ onion into small pieces. 
  3. Heat oil in a medium pot over medium heat. Add onions and cook until soft. 
  4. Add corn, lima beans, okra, diced tomatoes, and water to pot and stir to combine. 
  5. Season vegetables with salt, garlic powder, and pepper, stir and reduce heat to medium-low. Cook until vegetables are tender, about 30-45 minutes. 
  6. Refrigerate leftovers within 2 hours.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.