Chunky Salsa with Roasted Corn, Avocado and Tomatoes

Ingredients

Servings

12 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

5 mL

Coconut Oil

1 clove

Garlic , minced

1 1/2

Bell Peppers , chopped

4 ears

Corn

1 1/2

Avocados

360 g

Tomatoes

2 g

Fresh Basil

or Fresh Cilantro

455 g

Baked Beans

185 g

Canned Black Beans

to taste

Small Lemons , juiced

20 g

Sriracha

65 g

Garlic Chipotle Salsa

or Your Favorite Salsa

as needed

Crushed Red Pepper Flakes

(optional)

Cooking Instructions

HIDE IMAGES

Step 1

Add cut off cob Corn (4 ears) and Bell Peppers (1 1/2) to a skillet with Coconut Oil (5 mL) . 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 g) .

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 (20 g) , and Garlic Chipotle Salsa (65 g) and Crushed Red Pepper Flakes (as needed) to bowl, stir and serve or refrigerate until serving.

Step 6

Serve with tortilla chips!