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!
Our local farmers market has been overflowing with ripe tomatoes and fresh corn on the cob, resulting in an abundance of them in my wonderful CSA (community supported agriculture). In an effort to use up all my tomatoes before they went bad, I chopped up several, shaved the corn off the cob, threw in some avocado and beans with a little lemon juice and salsa and called it lunch for Josh.
He ate it with tortilla chips and said it was great! That’s sorta his standard reply when I ask him what he thinks of my latest food creation. I’m constantly trying to get him to tell me what he would change or do different next time. Rarely does he give me anything, instead he picks the
if-he-knows-what’s-good-for-him supportive route and tells me he wouldn’t change a thing.
Anyways, when trying to decide what to take in addition a dessert to our family get-together for my brother-in-law’s birthday, I decided to recreate Josh’s lunch with a few modifications and serve it as a dip for us to munch on while we visited and finished prepping dinner. The sweetness of the corn, tomatoes and baked beans are so tasty when paired with the saltiness of tortilla tips. I will say, beware, this snack feels so clean and healthy, that it was easy to just eat and eat. But I guess there are a lot worse things to munch on uncontrollably seeing as the beans, avocado and fresh veggies pack a lot of nutrition into this finger-food snack.
Aside from its beautiful color and great flavor, it literally came together in minutes and stored great in the fringe for left-overs.
- 1 teaspoon coconut oil
- 1 clove garlic, minced
- 1½ bell peppers, chopped
- 4 ears of corn, cut off cob
- 1½ avocados, chopped
- 2 cups chopped tomatoes
- 2 tbsp fresh basil or cilantro, finely chopped
- 1 can organic baked beans
- 1 cup black beans, rinsed
- juice from small lemon
- 1 tbsp Sriracha sauce (hot sauce)
- ¼ cup favorite salsa (I used a Garlic Chipotle Salsa from Trader Joe’s)
- ¼ teaspoon crushed red pepper (optional)
- Add corn and chopped bell peppers to skillet with 1 teaspoon coconut oil. Cook until tender crispy (not too done) and remove to large bowl to cool.
- While corn and bell pepper cools, chop tomatoes, avocados, and cilantro.
- Rinse black beans and drain half of sauce from baked beans, leave other baked bean sauce for additional flavoring.
- Add chopped tomatoes, avocados, baked and black beans to cooled corn and bell peppers in large bowl and mix.
- Add lemon juice, Sriracha sauce and salsa to bowl, stir and serve or refrigerate until serving.
- Serve with Tortilla chips!