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Nov62011

Roasted Corn Avocado Black Bean Chutney

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Find the recipe card at the end of the post. Make sure to read the content as it contains chef tips, substitution options, answers to FAQs to help you succeed the first time around!

We won’t discuss just how much of this I ate one night.

That’s between me, the bowl and my stretchy pants…

Perfect for turkey burgers, as a salsa for chips or as a side relish

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Roasted Corn Avocado Black Bean Chutney

  • Author: The Kitchen Whisperer

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Ingredients

  • 2 Avocados cut into small cubes
  • 2 cups of fresh roasted corn (can substitute thawed and drained frozen corn)
  • 2 tablespoon Butter
  • 1 can black beans (drained and rinsed)
  • 1/2 small red onion minced
  • Juice of 1 lime
  • 1 teaspoon 1 1/2teaspoon salt (depends on taste)
  • 1 teaspoon fresh ground black pepper
  • 1 jalapeno seeded and minced (or can you 1 to 1 1/2teaspoon red pepper flakes)
  • 1 good handful of fresh cilantro, chopped

Instructions

  1. Sauté the corn in the melted butter for 5-7 minutes, mixing well. Do not brown.
  2. Set aside to cool
  3. Combine remaining ingredients stirring gently.
  4. Add cooled corn.
  5. Cover tightly and store in refrigerator for 1-2 hours.
  6. Serve with chips, use as salsa chutney.

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Recipe Reviews & Comments

  1. The Contessa (Linda) says

    February 24, 2013 at 7:55 pm

    This will be luscious with a grilled chicken breast and Cilantro Cheesy Rice. Making this one!

    Reply

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