The giveaway in this post is now closed, but keep reading for the succotash recipe!

This post is sponsored by Libby’s. All opinions are 100% my own, this recipe is delicious and there’s a sweet giveaway, so lots of goodness to be had!

I grew up on frozen corn. In fact, I don’t remember ever seeing canned corn in the house. I didn’t actually try canned corn until I was married, believe it or not, and I actually love it! Unlike frozen corn, I like how canned corn retains more of a crunch and has a nice sweet flavor. It’s one of my pantry staples for several recipes in my repertoire.

I have a new use for canned corn that I am especially loving: succotash! I was thinking about potential appetizers for Thanksgiving because I stink at Thanksgiving appetizers. I get so caught up in prepping the main meal that I forget to serve food earlier in the day. This recipe for corn succotash flatbreads is a perfect pre-Thanksgiving snack and I promise it’s easy to prepare.

I gave this particular succotash recipe a bit of a southwestern twist, replacing lima beans with black beans, adding tomatoes and bell peppers, as well as adding a bit of cumin and fresh cilantro. The corn is perfect for Thanksgiving but the cumin and cilantro offer a different flavor than any of the classic Thanksgiving foods you’ll be scarfing down later in the day. Just make sure you don’t fill up on succotash flatbreads – save room for turkey!

In addition to today’s recipe, Libby’s is offering up a great giveaway! One lucky, randomly-selected commenter will win a KitchenAid® 6-Quart Slow Cooker With Glass Lid plus an assortment of Libby’s products. I used Libby’s corn and black beans in today’s recipe and LOVE that they have organic canned goods! To enter the giveaway, please leave a comment on this post! Prize must be shipped to a U.S. address and comments need to be posted by Midnight PT on 11/26/14.

One last thing, Libby’s is hosting its Cansgiving sweepstakes through November 19. Participants must post a photo of what they are thankful for on Twitter, Instagram or Libby’s Table Facebook page using the hashtag #Cansgiving for the chance to win a $350 grocery gift card toward their Thanksgiving meals. You can view the full rules at www.getbacktothetable.com/cansgiving.

Get commenting to enter the giveaway and here is the recipe!

Southwestern Corn Succotash Flatbreads

 

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Prep time

10 mins

Cook time

5 mins

Total time

15 mins

 

An easy and delicious appetizer with a southwestern twist!

Author: Jane Maynard

Serves: 3 cups

Ingredients

• 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

Instructions

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.

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