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Chipotle Corn Salsa and Baked Tortilla Chips
FORKS OVER KNIVES8Ingredients
20Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 1 lb. frozen corn (bag of, defrosted)
- 15 oz. pinto beans (cans of, drained and rinsed)
- 1 lb. Roma tomatoes (approximately 4, seeded and diced)
- 1 bunch cilantro (chopped)
- 4 scallions (or more, to taste finely chopped)
- 1 Tbsp. chipotle paste (or ¼ teaspoon chipotle powder or more to taste)
- 4 limes
- baked tortilla chips (Optional: Serve with)
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