Easy Thanksgiving Appetizers can be tasty and nutritious. Check out this Black Bean and Corn salsa recipe served with homemade chips in the shapes of colorful fall leaves. The homemade chips are made out of spinach, whole grain and sun-dried tomato flavored flatbreads; yum.
Grab the kids and head to the kitchen for this festively fun fix. It’s a great way to serve up veggies as a snack that the kids will love. Studies prove that the more kids become involved in the recipe-making process, the more they are willing to taste test, which can lead to discovering healthier bites they enjoy on a regular basis.
This recipe is not only packed with whole goodness like corn, bell pepper and avocado, it’s also filled with life lessons. Depending on your child’s age, there are steps to involve them along the way with dicing, chopping, stirring, whisking and baking. There are safety skills to be learned like knife safety and oven safety tips that you can share.
Spending time together is never a waste of time and making a recipe creates special memories and healthy habits to last a lifetime.
Easy Thanksgiving Appetizers
Black Bean and Corn Salsa Recipe by Jodie Fitz
Total time: 30 minutes
Serves: 10-15 people with 3 or 4 leaves per person
INGREDIENTS
1 lb. fresh frozen corn, thawed
1 red bell pepper
1 avocado
1 -14.5 oz. can black beans, drained and rinsed
2 tablespoons onion, finely chopped
2 – 4 tablespoons of fresh cilantro
½ cup olive oil
¼ cup white vinegar
3 tablespoons water
1 tablespoon lime juice, fresh squeezed
1 teaspoon onion powder
½ teaspoon sea salt
¼ teaspoon garlic powder
1/8 teaspoon black pepper
DIRECTIONS:
Wash, remove the center and dice the red pepper.
Stir the corn, black beans, red pepper, onion, and cilantro together.
Remove the avocado from its thick skin and dice it into small pieces. Add it to the corn mixture.
Whisk together the olive oil, white vinegar, water, lime juice, onion powder, sea salt, garlic powder and black pepper.
Pour the mixture over the corn salsa and gently stir; the vinegar will breakdown the avocado to create an avocado dressing.
Serve the corn salsa with homemade chips.
Homemade Chips by Jodie Fitz
INGREDIENTS
Garden Spinach FlatOut® Flatbread (or look for a flatbread in the 90-110 calories/serving for each of these flavors)
Sun-dried Tomato FlatOut® Flatbread
Whole Grain White FlatOut® Flatbread
Non-stick cooking spray
Canola Oil
Sea Salt
Directions:
Preheat the oven to 375°F. Coat a baking sheet with non-stick cooking spray.
Use a leaf cookie cutter to cut the flatbreads into leaf shapes.
Place the cut flatbread leaves onto the coated baking sheet.
Baste the leaves with a very light layer of canola oil and top with a very light layer of sea salt.
Bake the flatbread leaves for 8-10 minutes until the flatbreads are lightly browned around the edges. Let cool and serve them with the corn salsa.
Here is the printable recipes for your Easy Thanksgiving Appetizers;
Black Bean and Corn Salsa with Homemade Chips
Ingredients
- 1 lb. fresh frozen corn, thawed
- 1 red bell pepper
- 1 avocado
- 1 -14.5 oz. can black beans, drained and rinsed
- 2 tablespoons onion, finely chopped
- 2 – 4 tablespoons of fresh cilantro
- ½ cup olive oil
- ¼ cup white vinegar
- 3 tablespoons water
- 1 tablespoon lime juice, fresh squeezed
- 1 teaspoon onion powder
- ½ teaspoon sea salt
- ¼ teaspoon garlic powder
- 1/8 teaspoon black pepper
Instructions
Wash, remove the center and dice the red pepper.
Stir the corn, black beans, red pepper, onion, and cilantro together.
Remove the avocado from its thick skin and dice it into small pieces. Add it to the corn mixture.
Whisk together the olive oil, white vinegar, water, lime juice, onion powder, sea salt, garlic powder and black pepper.
Pour the mixture over the corn salsa and gently stir; the vinegar will breakdown the avocado to create an avocado dressing.
Serve the corn salsa with homemade chips.
Notes
Homemade Chips
Garden Spinach FlatOut® Flatbread (or look for a flatbread in the 90-110 calories/serving for each of these flavors)
Sun-dried Tomato FlatOut® Flatbread
Whole Grain White FlatOut® Flatbread
Non-stick cooking sprayCanola OilSea Salt
Directions:
Preheat the oven to 375°F. Coat a baking sheet with non-stick cooking spray.
Use a leaf cookie cutter to cut the flatbreads into leaf shapes.
Place the cut flatbread leaves onto the coated baking sheet.
Baste the leaves with a very light layer of canola oil and top with a very light layer of sea salt.
Bake the flatbread leaves for 8-10 minutes until the flatbreads are lightly browned around the edges. Let cool and serve them with the corn salsa.
You can make this recipe ahead of time. Make the black bean and corn salsa the night before and leave out the avocado. Have the dressing made and stored at room temperature. The flatbread Dippers can also be made the day ahead and can be stored in an airtight container or sealable storage bag. Mix the corn salsa with the dressing and add the avocado right before serving to guests.
Cheers to Better Bites and Easy Thanksgiving Appetizers ! ~ Jodie
P.S. Want more healthy food fun?
If you haven’t already, signed up for my brand new program coming out called Better Bites™ join us today!
Better Bites is all about the adventures of Recipe Girl and Teeny the tiny taste tester. You can register your family, or school, for this adventurous food fun program as we increase our love for fruits and veggies in an innovative new program.
Recipe Girls and Teeny will be teaming up and introducing their team of fruit and veggie friends starting very soon. They are also teaming up with a couple of friends who will encourage Better Sips™and Better Sips™ along the way. I can’t wait for you to meet all of my new friends here at the site.
Here is the link to sign up for Better Bites.
Need other snacks and Easy Thanksgiving Appetizers? Check out this simple dip recipe served with cinnamon apples. This is another recipe that can be made ahead; including the apples. It’s a another fantastic recipe the kids can help to create. The dip is simple enough that they can do the entire recipe on their own. Click here for the recipe.
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26 Comments on “Corn Salsa and Homemade Chips are Easy Thanksgiving Appetizers”
Oh I love this and I love that you are teaching the children to cook. Thanks so much for linking ot Inspire Me. Hugs, Marty
THANK you – there are so many lessons in easy recipes for them…
Hi,
Very cute and yummy. You did an excellent job on the videos. I am following you from We Made That.
Blessings,
Janis http://www.janiscox.com Author of Tadeo Turtle
THANK you so much! I am so glad you stopped by for a visit…~ jodie
I love the idea of cutting leaf shapes out of the flatbread, Jodie! Thanks for sharing.
Thanks you…it’s an easier cut through with some brands & requires kitchen scissors for others, but worth it with the kids & the holidays :)!
Cutting out the flatbread into leaf shapes, or any shape is a great idea. Thanks. I love a good corn salsa. We don’t have Thanksgiving here in Australia, but the pressure is on, everyone is coming for christmas lunch at my place this year!
Good Luck with the Christmas Lunch. I am hosting too & have no idea yet what I am planning to serve – lol! Enjoy the planning process…
Adorable! I love the chips and the salsa recipe sounds great. I’d love for you to link up this idea to my Thanksgiving link party! Thanks for sharing such a creative idea!
http://sarahlynnssweets.blogspot.com/2013/11/ideas-for-thanksgiving-link-party.html
THANK you so much for the invite & for stopping by. I hope Thanksgiving & the upcoming holidays are all wonderful for you…
Hi Jodie,
What a great idea, your Corn Salsa and flatbread leaves will be awesome! Thanks so much for sharing your great recipe with Full Plate Thursday and enjoy your Thanksgiving week!
Come Back Soon
Miz Helen
THANK you for hosting :)! I look forward to visiting back….
I love corn salsa! We call it cowboy caviar. It’s great to get the kids cooking early too! Thanks for sharing with SYC.
hugs,
Jann
So here is the funny….I had heard someone I worked with use the name cowboy caviar, but didn’t know what it was – lol! Now I do…we have always called it corn salsa – so funny!!!
thanks for stopping by, Jodie
Those chips are so pretty! The salsa sounds scrumptious! Pinning this 🙂
Thank you for linking up with us at Creative Muster! Many blessings to you xoxoxo Sharon
Thank you (and, really..they aren’t only pretty, they’re EASY = best part).
Thank you for pinning. Many blessings to you too – xo
I’m a bit behind – but I wanted to make sure I stopped by and thanked you for joining the What’s for dinner party – and invite you to join us again this week!
Thanks for stopping by and for hosting :). Have a great week…
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Jodi, this looks SO good – I will be trying this in the near future!
CONGRATS on being a Featured Guests at Inspire Me Monday at Create With Joy!
Thank you, thank you, thank you…I appreciate and am thrilled about the feature.
I added a link back here too. Have a fantastic week & I hope you enjoy it. xo
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Yum, another one of your recipes I printed out this evening. Going to use them both for Thanksgiving!
Have a great week,
Kippi
I’m so appreciative to hear = hugs!
I hope you enjoy – have a wonderful (and tasty) Thanksgiving. xo
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