Preheat oven to 425 F. Mix sliced okra, salt, avocado oil, and smoked paprika in a bowl. Transfer to a baking sheet and bake until slightly crispy. Approximately 25-30 minutes.
If you are using frozen limas, boil according to package directions. If you are using canned limas, drain and rinse
Drain and rinse canned corn.
Add corn, lima beans, and bruschetta topping to a nonstick pot on medium heat.
Once okra is baked, add from baking sheet directly to mixture and stir to combine.
After mixture is heated, serve immediately.
Notes
* Succotash will keep in the refrigerator for up to one week. I do not recommend freezing.
