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RECIPE
13 INGREDIENTS6 STEPS15MIN

Chunky Salsa with Roasted Corn, Avocado and Tomatoes

5.0
1 Ratings

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Lemons and Basil

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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 Time

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
1 1/2
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)

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Estimated Total: Est. Total:
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Nutrition Per Serving

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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 ear) and Bell Pepper (1 1/2) to a skillet with Coconut Oil (1 teaspoon). Cook until tender crispy (not too done) and remove to large bowl to cool.
Step 2
While corn and bell pepper cools, chop Tomato (2 cup), Avocado (1 1/2), and Fresh Basil (2 tablespoon).
Step 3
Rinse Canned Black Beans (1 cup) and drain half of sauce from Baked Beans (16 ounce). 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 Lemon (to taste), Sriracha (1 tablespoon), and Garlic Chipotle Salsa (1/4 cup) and Crushed Red Pepper Flakes (1/4 teaspoon) 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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