Chunky Salsa with Roasted Corn, Avocado and Tomatoes

Ingredients

Servings

12 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

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

Canned Black Beans

to taste

Small Lemons , juiced

1 Tbsp

Sriracha

1/4 cup

Garlic Chipotle Salsa

or Your Favorite Salsa

1/4 tsp

Crushed Red Pepper Flakes

(optional)

Cooking Instructions

HIDE IMAGES

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!