Southwestern Bacon Succotash Crostini

Similar to a traditional succotash using corn and beans, we added some bacon, red peppers and cilantro to this colourful appetizer.

Yield: Makes 24

Southwestern Bacon Succotash Crostini


  • 1/2 cup canned black beans, rinsed and drained
  • 1 cup diced bacon
  • 1 cup diced red bell pepper
  • 1/4 cup diced shallots
  • 1 tsp chili powder
  • 1/4 tsp ground cumin
  • 1/8 tsp cayenne pepper
  • 1/2 cup frozen kernel corn, thawed
  • 1 tbsp chopped fresh cilantro
  • 1/8 tsp salt
  • 24 crostini toasts
  • 1/2 cup sour cream
  • 24 cilantro leaves, optional


  1. Coarsely mash black beans with a potato masher or a fork in a medium bowl; some pieces of black beans should remain intact. Set aside.
  2. To prepare succotash, cook bacon in a large frypan over medium high heat until browned and crisp, about 6 – 8 minutes. Transfer bacon with a slotted spoon to a paper towel-lined plate. Drain off all but 1 tbsp fat from pan. Add red pepper, shallots, chili powder, cumin and cayenne pepper. Continue cooking until vegetables are softened, about 4 – 5 minutes. Add black beans and corn; cook 1 minute. Remove pan from heat. Stir in chopped cilantro and salt.
  3. Spread each Crostini Toast with about 1 tsp sour cream. Top each crostini with a generous 1 tbsp of succotash and garnish with a cilantro leaf.
Nutritional analysis per crostini:


61 calories, 3.4 g fat, 2.2 g protein, 5.2 g carbohydrate, 0.7 g fibre, 132 mg sodium