Oven-Roasted Corn and Black Bean Salsa recipe
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- 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 caloriescarbohydrate: 17.3 gcholesterol: : -fat: 2.3 gfiber: 5.4 gprotein: 4.7 gsaturatedFat: 0.3 gservingSize: -sodium: 211.8 mgsugar: 3.1 gtransFat: : -unsaturatedFat: : -
Directions Oven-Roasted Corn and Black Bean Salsa
Directions
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Preheat the oven to 450 degrees F (230 degrees C).
Slice corn off of cobs and toss with olive oil. Spread across a rimmed baking sheet.
Roast in the preheated oven, checking frequently, for 20 to 25 minutes.
Meanwhile, combine tomatoes, black beans, onion, jalapeno peppers, cilantro, lime juice, and garlic in a large bowl. Stir to combine.
Remove corn from the oven and stir into salsa. Cover and refrigerate for at least 2 hours before serving.