Chipotle Corn Salsa and Baked Tortilla Chips - Forks Over Knives

Name: Chipotle Corn Salsa and Baked Tortilla Chips - Forks Over Knives
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

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Chef AJ created this salsa recipe and says it her all-time favorite salsa. It has a smoky flavor and is kid-friendly too! Try it today!

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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: <a href="https://forksoverknives.com/recipes/baked-tortilla-chips/">Serve with Baked Tortilla Chips</a>