Charred Corn and Black Bean Salsa recipe
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- 1 cup corn 1 large tomato, sliced 1 jalapeno pepper, seeded and halved 6 cloves garlic, halved 2 teaspoons olive oil 1 (15 ounce) can black beans, rinsed and drained 1 (15 ounce) can fire-roasted tomatoes 2 teaspoons chili powder 1 teaspoon cumin 1 teaspoon salt ½ lime, juiced
Nutrition Info
- 102.6 caloriescarbohydrate: 18.1 gcholesterol: : -fat: 1.8 gfiber: 5.3 gprotein: 4.8 gsaturatedFat: 0.3 gservingSize: -sodium: 647.2 mgsugar: 2.7 gtransFat: : -unsaturatedFat: : -
Directions Charred Corn and Black Bean Salsa
Directions
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Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Place corn, sliced tomato, jalapeno pepper, garlic, and olive oil in a large bowl and toss to lightly coat. Spread oiled ingredients on a baking sheet.
Broil in the preheated oven until vegetables begin to char, about 5 minutes. Remove from the oven and let cool slightly, about 5 minutes.
Transfer charred ingredients to a food processor and add black beans, fire-roasted tomatoes, chili powder, cumin, salt, and lime juice, blend to desired consistency.