Chunky Salsa with Roasted Corn, Avocado and Tomatoes

13 INGREDIENTS • 6 STEPS • 15MINS

Chunky Salsa with Roasted Corn, Avocado and Tomatoes

Recipe

5.0

1 rating

Need a quick, fresh, and healthy appetizer for a late summer get-together? This yummy Chunky Salsa with Roasted Corn, Avocado and Tomatoes is definitely a winner!

Need a quick, fresh, and healthy appetizer for a late summer get-together? This yummy Chunky Salsa with Roasted Corn, Avocado and Tomatoes is definitely a winner!

Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

http://lemonsandbasil.com/

15MINS

Total Time

$0.89

Cost Per Serving

Ingredients

Servings

12

us / metric

1 tsp

Coconut Oil

1 clove

Garlic, minced

1 1/2

Bell Peppers, chopped

4 ears

1 1/2

360 g

2 Tbsp

or Fresh Cilantro

455 g

Baked Beans

185 g

Canned Black Beans

to taste

Small Lemons, juiced

1 Tbsp

4 Tbsp

Garlic Chipotle Salsa

or Your Favorite Salsa

1/4 tsp

Crushed Red Pepper Flakes

optional

Nutrition Per Serving

VIEW ALL

Calories

723

Fat

12.0 g

Protein

20.1 g

Carbs

137.3 g

Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

http://lemonsandbasil.com/

Cooking Instructions

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step 1

Add cut off cob Corn (4 ears) and Bell Peppers (1 1/2) to a skillet with Coconut Oil (1 tsp). Cook until tender crispy (not too done) and remove to large bowl to cool.

step 1 Add cut off cob Corn (4 ears) and Bell Peppers (1 1/2) to a skillet with Coconut Oil (1 tsp). Cook until tender crispy (not too done) and remove to large bowl to cool.

step 2

While corn and bell pepper cools, chop Tomatoes (360 g), Avocados (1 1/2), and Fresh Basil (2 Tbsp).

step 3

Rinse Canned Black Beans (185 g) and drain half of sauce from Baked Beans (455 g). Leave the rest of the baked bean sauce for additional flavoring.

step 4

Add chopped tomatoes, avocados, baked and black beans and Garlic (1 clove) to cooled corn and bell peppers in large bowl and mix.

step 5

Add Lemons (to taste), Sriracha (1 Tbsp), and Garlic Chipotle Salsa (4 Tbsp) and Crushed Red Pepper Flakes (1/4 tsp) to bowl, stir and serve or refrigerate until serving.

step 5 Add Lemons (to taste), Sriracha (1 Tbsp), and Garlic Chipotle Salsa (4 Tbsp) and Crushed Red Pepper Flakes (1/4 tsp) to bowl, stir and serve or refrigerate until serving.

step 6

Serve with tortilla chips!

step 6 Serve with tortilla chips!

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