Corn Salsa and Homemade Chips are Easy Thanksgiving Appetizers

Black Bean and Corn Salsa with Homemade Chips

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Corn Salsa and Homemade Chips #Thanksgivingappetizers #homemadechips #blackbeanandcornsalsa

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

Black Bean and Corn Salsa with Homemade Chips
Prep Time 30 minutes
Cook Time 8 minutes
Total Time 38 minutes

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.

Note: This black bean and corn salsa served with homemade chips recipe(s) makes a great after-school snack or it can be made ahead for Easy Thanksgiving Appetizers to serve to your guests.

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.SWant 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.

Cinnamon Apples and Dip

 

This Recipe was Featured at:

Busy Monday

Create with Joy

Oh My Heartsie Girl

Country Crafting & the Simple Life

25 Comments on “Corn Salsa and Homemade Chips are Easy Thanksgiving Appetizers”

    1. Thanks you…it’s an easier cut through with some brands & requires kitchen scissors for others, but worth it with the kids & the holidays :)!

  1. 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!

    1. 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…

    1. THANK you so much for the invite & for stopping by. I hope Thanksgiving & the upcoming holidays are all wonderful for you…

  2. 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

    1. 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

  3. 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

    1. Thank you (and, really..they aren’t only pretty, they’re EASY = best part).

      Thank you for pinning. Many blessings to you too – xo

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    1. 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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    1. I’m so appreciative to hear = hugs!

      I hope you enjoy – have a wonderful (and tasty) Thanksgiving. xo

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