Oven Roasted Corn and Black Bean Salsa
Black bean and corn salsa made from pico de gallo, oven roasted corn, and black beans.
Servings 6
Calories 130kcal
Ingredients
- 3 ears of corn cut off the cob
- Olive oil
- Coarse Kosher salt and freshly ground black pepper
- 15 ounces canned black beans rinsed and drained
- 4 roma tomatoes chopped
- 1 jalapeno pepper seeds and ribs removed, minced
- ½ red onion diced
- ¼ cup fresh cilantro finely chopped
- 1 lime juiced
Instructions
- Preheat the oven to 425ºF. Coat a large baking sheet with cooking spray.
- Combine corn kernels with a drizzle of olive oil, salt and pepper on prepared baking sheet. Spread out in a single layer and roast in the preheated oven 15-20 minutes, stirring a few times, until hot and just beginning to brown. If you prefer your beans hot, add them to the corn, mix them up on the baking sheet along with half the lime juice. Turn off the oven but place the baking sheet back inside to gently heat the beans. (Alternatively, you could add the beans to the mixture below).
- Meanwhile, combine tomatoes, jalapeno, and cilantro in a medium bowl. Add the corn and bean mixture along with the other half of the lime juice. Mix thoroughly but gently. Taste and adjust seasonings as needed. Serve with chips, burritos, quesadillas, and more.
Video
Nutrition
Calories: 130kcal | Carbohydrates: 24g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Sodium: 282mg | Potassium: 463mg | Fiber: 7g | Sugar: 5g | Vitamin A: 499IU | Vitamin C: 18mg | Calcium: 35mg | Iron: 2mg