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Roasted Summer Salsa with Cucumber Chips
A Platter Talk Exclusive
Prep Time
5
minutes
mins
Cook Time
5
minutes
mins
Total Time
10
minutes
mins
Course:
Side
Cuisine:
American
Servings:
8
servings
Calories:
290
kcal
Author:
Dan from Platter Talk
Ingredients
3
ears leftover sweet corn
4
sweet baby bell peppers
thinly sliced with seeds removed
1
can low or reduced sodium black beans
drained
2
avocados
diced in small cubes
1
small red onion chopped
3/4 cup
juice from 2 limes
1
hand full cherry tomatoes
washed, rinsed and quartered
1
cup
chopped cucumber
peeled and seeded
1/2
cup
cilantro
washed, rinsed and chopped.
2
garlic cloves
chopped or pressed
3
tablespoons
olive oil
divided
Kosher salt to taste
1-2 teaspoons
Crushed black pepper
2
large cucumbers
washed and sliced into 1/4 to 1/2 inch slices
Instructions
Place 1 tablespoon olive oil in heavy skillet over medium high heat.
Add corn and peppers, stir continuously over medium high heat until slightly blackened.
In large mixing bowl combine the above with remaining ingredients, except for sliced cucumbers.
Serve immediately on cucumber chips or cover, seal and refrigerate until ready to serve.
Nutrition
Calories:
290
kcal
|
Carbohydrates:
36
g
|
Protein:
10
g
|
Fat:
14
g
|
Saturated Fat:
2
g
|
Sodium:
14
mg
|
Potassium:
847
mg
|
Fiber:
12
g
|
Sugar:
7
g
|
Vitamin A:
2181
IU
|
Vitamin C:
89
mg
|
Calcium:
46
mg
|
Iron:
2
mg