Southwestern Corn Succotash Flatbreads
Prep time
Cook time
Total time
An easy and delicious appetizer with a southwestern twist!
Serves: 3 cups
  • ⅓ cup chopped red onion (about ¼ of an onion)
  • 1-2 tablespoons olive oil
  • ½ of a red bell pepper, chopped
  • 2 cloves fresh garlic
  • 1 can corn
  • ½ can black beans
  • 1 cup quartered grape tomatoes
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon ground cumin
  • 1-2 tablespoons chopped fresh cilantro
  • Fresh shredded parmesan cheese (optional)
  • Chopped avocado (optional)
  • Flatbread crackers
  1. Heat olive oil in a large saute pan over medium heat. Add onions and bell pepper and cook for about 5 minutes.
  2. Add garlic, which has been pushed through a garlic press, stir, then add corn and black beans and heat for a few minutes.
  3. Turn the heat up to medium-high, stir and cook for 1 minute to reduce some of the liquid.
  4. Reduce heat to medium again then add the tomatoes, salt, pepper and cumin. Stir and heat for about 2 minutes.
  5. Remove from heat and stir in cilantro.
  6. Serve succotash on flatbread crackers, topping with fresh parmesan cheese or avocado if desired.
  7. You can serve right away or store in fridge and serve cold.
Recipe by This Week for Dinner at