Oven-Roasted Corn and Black Bean Salsa recipe

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Ingredients

4 ears sweet corn
2 tablespoons olive oil
6 large tomatoes, chopped
2 (15 ounce) cans black beans, rinsed and drained
1 large onion, diced
2 jalapeno peppers, finely chopped
⅓ cup chopped fresh cilantro
4 tablespoons lime juice
3 cloves garlic, finely diced

Nutrition Info

101.2 calories
carbohydrate: 17.3 g
cholesterol: : -
fat: 2.3 g
fiber: 5.4 g
protein: 4.7 g
saturatedFat: 0.3 g
servingSize: -
sodium: 211.8 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 450 degrees F (230 degrees C).

  2. Slice corn off of cobs and toss with olive oil. Spread across a rimmed baking sheet.

  3. Roast in the preheated oven, checking frequently, for 20 to 25 minutes.

  4. Meanwhile, combine tomatoes, black beans, onion, jalapeno peppers, cilantro, lime juice, and garlic in a large bowl. Stir to combine.

  5. Remove corn from the oven and stir into salsa. Cover and refrigerate for at least 2 hours before serving.

Recipe Yield

16 servings

Recipe Note

This is a great oven-roasted salsa recipe that utilizes fresh tomatoes and sweet corn. Great for that end-of-the- summer overabundance of tomatoes! My family is a big fan of salsa so this recipe makes a large batch.

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