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SideChef
Recipes
Beans & Legumes
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!
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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!
author_avatar
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
Coconut Oil
1 tsp
Coconut Oil
Garlic
1 clove
Garlic, minced
Bell Pepper
1 1/2
Bell Peppers, chopped
Corn
4 ears
Corn
Avocado
1 1/2
Avocados
Tomato
2 cups
Tomatoes
Fresh Basil
2 Tbsp
Fresh Basil
or Fresh Cilantro
Baked Beans
1 3/4 cups
Baked Beans
Canned Black Beans
1 cup

Sponsored

GOYA® Black Beans
Lemon
to taste
Small Lemons, juiced
Sriracha
1 Tbsp
Sriracha
Garlic Chipotle Salsa
4 Tbsp
Garlic Chipotle Salsa
or Your Favorite Salsa
Crushed Red Pepper Flakes
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
Love This Recipe?
Add to plan
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Chunky Salsa with Roasted Corn, Avocado and Tomatoes
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author_avatar
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 (2 cups), Avocados (1 1/2), and Fresh Basil (2 Tbsp).
step 3
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.
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!

Tags

Beans & Legumes
Appetizers
Dairy-Free
American
4th of July
Gluten-Free
Snack
Healthy
Shellfish-Free
Vegan
Vegetarian
Game Day
Quick & Easy
Labor Day
Salad
Memorial Day
Side Dish
Mexican
Summer
Vegetables
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