Oven-Roasted Corn and Black Bean Salsa

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.

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
• 0.3333333333333333 cup chopped fresh cilantro
• 4 tablespoons lime juice
• 3 cloves garlic, finely diced

Steps

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.