RECIPE
13 INGREDIENTS6 STEPS15MIN

Chunky Salsa with Roasted Corn, Avocado and Tomatoes

5.0
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Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
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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!

15MIN

Total Cooking Time

13

Ingredients
Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
GO TO BLOG
Ingredients
US / METRIC
Servings:
12
Serves 12
1 tsp
Coconut Oil
1 clove
Garlic , minced
1 1/2
Bell Peppers , chopped
4 ears
2 cups
2 Tbsp
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
Your Favorite Salsa
1/4 tsp
Crushed Red Pepper Flakes
(optional)
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Directions

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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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