Add cut off cob
Corn (4 ears)
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)
Fresh Basil (2 Tbsp)
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.
Add chopped tomatoes, avocados, baked and black beans and
Garlic (1 clove)
to cooled corn and bell peppers in large bowl and mix.
Lemons (to taste)
Sriracha (1 Tbsp)
Garlic Chipotle Salsa (1/4 cup)
Crushed Red Pepper Flakes (1/4 tsp)
to bowl, stir and serve or refrigerate until serving.
Serve with tortilla chips!