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.
- Preparation:
- Cooking:
- Total:
- Serves: 16 persons
Ingredients
- 4ears sweet corn
- 2tablespoons olive oil
- 6large tomatoes, chopped
- 2(15 ounce) cans black beans, rinsed and drained
- 1large onion, diced
- 2jalapeno peppers, finely chopped
- ⅓cup chopped fresh cilantro
- 4tablespoons lime juice
- 3cloves garlic, finely diced
Instructions
Step 1
Preheat the oven to 450 degrees F (230 degrees C).Step 2
Slice corn off of cobs and toss with olive oil. Spread across a rimmed baking sheet.Step 3
Roast in the preheated oven, checking frequently, for 20 to 25 minutes.Step 4
Meanwhile, combine tomatoes, black beans, onion, jalapeno peppers, cilantro, lime juice, and garlic in a large bowl. Stir to combine.Step 5
Remove corn from the oven and stir into salsa. Cover and refrigerate for at least 2 hours before serving.