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Servings:

Chunky Salsa with Roasted Corn, Avocado and Tomatoes

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!

Total Time

15min

5.0

1 Rating

Author: Lemons and Basil

Servings:

Ingredients

•

1 tsp

Coconut Oil

•

1 clove

Garlic , minced

•

1 1/2

Bell Peppers , chopped

•

4 ears

Corn

•

1 1/2

Avocados

•

2 cups

Tomatoes

•

2 Tbsp

Fresh Basil

or Fresh Cilantro

•

1 3/4 cups

Baked Beans

•

1 cup

GOYA® Black Beans

•

to taste

Small Lemons , juiced

•

1 Tbsp

Sriracha

•

4 Tbsp

Garlic Chipotle Salsa

or Your Favorite Salsa

•

1/4 tsp

Crushed Red Pepper Flakes

(optional)

Cooking Instructions

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.

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

Rinse GOYA® Black Beans (1 cup) and drain half of sauce from Baked Beans (1 3/4 cups) . Leave the rest of the baked bean sauce for additional flavoring.

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

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.

Serve with tortilla chips!

Nutrition Per Serving

CALORIES

723

FAT

12.0 g

PROTEIN

20.1 g

CARBS

137.3 g