Chipotle Corn Salsa
Make a batch of Baked Tortilla Chips and pass around this mouthwatering pinto bean, tomato, and corn salsa. This is my all-time favorite salsa. It has a smokey flavor and is kid-friendly and great as a dip – you can also use it as tasty filling for a burrito or enchilada.
INGREDIENTS
- 1 – one pound bag of frozen corn, defrosted
- 2 – 15 ounce cans of Pinto beans, drained and rinsed
- One pound of Roma Tomatoes (approximately 4), seeded and diced
- One bunch of Cilantro, chopped
- 4 scallions (or more, to taste) finely chopped
- 1 tbsp Chipotle Paste (or ¼ teaspoon chipotle powder) or more to taste
- Juice and zest from 4 limes
- Optional: Serve with Baked Tortilla Chips
INSTRUCTIONS
- Mix all ingredients together in a large bowl. Flavors will improve on sitting. Stir well before serving.
Happy snacking!
Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/mexican-food-recipes-plant-based/
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