Black Bean & Roasted Corn Salsa Recipe
Make this Black Bean and Roasted Corn Salsa as spicy as you want! Black beans are lightly tossed with roasted corn, onion, tomato and jalapeño then gently mixed with lime juice and cilantro.
I’m kind of over this crazy cold and rainy weather. I’m filling my home with spring and summer recipes in protest.
First on the menu is this delicious roasted corn salsa that I made using fresh corn on the cob. Take advantage of the sale on fresh corn and Signature SELECT beans at Safeway to make this recipe.
I’ll be serving alongside some roasted pork for dinner!
It’s easy to make, budget-friendly, and a great alternative to jarred salsa any day!
Ingredients
- 1 cup chopped tomato
- 1/2 medium onion (diced)
- 1/2 cup fresh corn kernels
- 1 jalapeño (diced (remove seeds and ribs for less heat))
- 1 teaspoon olive oil
- 1/2 teaspoon kosher salt (divided)
- 1-15 ounce can Signature Kitchens™ black beans (rinsed and drained)
- zest of one lime, plus 1 tablespoon of the lime juice
- 2 tablespoons chopped cilantro
How to Make Roasted Corn Salsa
Preheat oven to 500º. Spray a rimmed baking sheet with nonstick cooking spray.
Toss tomatoes, onion, corn, and jalapeño with olive oil and 1/4 teaspoon salt.
Spread evenly on the baking sheet and roast for 15-18 minutes.
Place roasted vegetables in a mixing bowl and toss with black beans, lime zest and juice, cilantro and remaining salt. Serve warm or cold.
Black Bean & Roasted Corn Salsa
Ingredients
- 1 cup chopped tomato
- 1/2 medium onion diced
- 1/2 cup fresh corn kernels
- 1 jalapeño diced (remove seeds and ribs for less heat)
- 1 teaspoon olive oil
- 1/2 teaspoon kosher salt divided
- 1-15 ounce can Signature Kitchens™ black be rinsed and drained
- zest of one lime plus 1 tablespoon of the lime juice
- 2 tablespoons chopped cilantro
Instructions
- Preheat oven to 500º. Spray a rimmed baking sheet with nonstick cooking spray.
- Toss tomatoes, onion, corn, and jalapeño with olive oil and 1/4 teaspoon salt.
- Spread evenly on the baking sheet and roast for 15-18 minutes.
- Place roasted vegetables in a mixing bowl and toss with black beans, lime zest and juice, cilantro and remaining salt. Serve warm or cold.
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