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RECIPE
13 INGREDIENTS 6 STEPS 15min

Chunky Salsa with Roasted Corn, Avocado and Tomatoes

5.0
1 Ratings
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!
Chunky Salsa with Roasted Corn, Avocado and Tomatoes Recipe | SideChef
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!
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/
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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/
15min
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
2 cups
2 Tbsp
or Fresh Cilantro
1 3/4 cups
Baked Beans
1 cup
Canned Black Beans
to taste
Small Lemons , juiced
1 Tbsp
1/4 cup
Garlic Chipotle Salsa
or Your Favorite Salsa
1/4 tsp
Crushed Red Pepper Flakes
(optional)
Save Time,
Shop Ingredients
Make grocery shopping easy! Add recipes to your cart, review your ingredients and checkout online with Walmart.
Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
723
FAT
12.0 g
PROTEIN
20.1 g
CARBS
137.3 g

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 2
While corn and bell pepper cools, chop Tomatoes (2 cups) , Avocados (1 1/2) , and Fresh Basil (2 Tbsp) .
Step 3
Rinse Canned 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 (1/4 cup) and Crushed Red Pepper Flakes (1/4 tsp) to bowl, stir and serve or refrigerate until serving.
Step 6
Serve with tortilla chips!
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Nutrition Per Serving
Calories
723
% Daily Value*
Fat
12.0 g
15%
Saturated Fat
1.9 g
10%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
137.3 g
50%
Fiber
18.0 g
64%
Sugars
5.6 g
--
Protein
20.1 g
40%
Sodium
291.4 mg
13%
Vitamin D
--
--
Calcium
49.1 mg
4%
Iron
6.0 mg
33%
Potassium
742.4 mg
16%
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