Roasted-Corn-and-Avocado-dip6
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Chunky Salsa with Roasted Corn, Avocado & Tomatoes

Chunky Salsa with Roasted Corn, Avocado and Tomatoes!
Prep Time15 mins
Total Time15 mins
Course: Appetizer
Cuisine: American
Servings: 16
Calories: 87kcal
Author: Kaylee Pauley

Ingredients

  • 1 teaspoon coconut oil
  • 1 clove garlic minced
  • 1 1/2 bell peppers chopped
  • 4 ears of corn cut off cob
  • 1 1/2 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
  • 1/4 cup favorite salsa I used a Garlic Chipotle Salsa from Trader Joe’s
  • 1/4 teaspoon crushed red pepper optional

Instructions

  • 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!

Nutrition

Serving: 1g | Calories: 87kcal | Carbohydrates: 15.6g | Protein: 3.5g | Fat: 1.9g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Sodium: 182.8mg | Fiber: 3.6g | Sugar: 3.5g