Baked Potatoes with Bean and Corn Salsa

Baked Potatoes with Bean and Corn Salsa

Potatoes are one of my favorite food. Falsely potatoes are believed to be unhealthy due to their high carbohydrate content. When prepared whole and without highly processed ingredients potatoes are a wonderful source of vitamins and minerals including B6, potassium, and copper. Below is a recipe for a simple baked potato with bean corn salsa. This recipe is very satisfying, nutritious and tasty!


  • 3 middle size Russet potatoes
  • 1 can of black beans (drained)
  • 1 1/2 cup of frozen or fresh corn (warmed up if frozen)
  • 1 red bell pepper (chopped)
  • 3 – 4 green onions (chopped)
  • 1 big ripe avocado (chopped)
  • 1/2 bunch of fresh parsley (chopped)
  • 1/3 teaspoon sea salt
  • 1/3 tea spoon black pepper (optional)
  • 1/2 lemon (juiced)

Preheat oven for 350 F. Wash potatoes. Prick them with a fork in several places. Bake for 60 minutes or until tender when pierced with a fork. Meanwhile mix beans, corn, pepper, avocado, onions, and parsley. Add salt, pepper, and lemon juice. Mix well. Serve on baked halved potatoes.

Baked Potato with Bean Salsa

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