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Oven-Roasted Corn and Black Bean Salsa
Oven-Roasted Corn and Black Bean Salsa
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
170 minutes
Summer-ready oven-roasted corn and black bean salsa bursting with zesty flavors of jalapenos, cilantro, and lime - ideal for entertaining a crowd.
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
  • 0.33333334326744 cup chopped fresh cilantro
  • 4 tablespoons lime juice
  • 3 cloves garlic, finely diced
Instructions:
  • Preheat the oven to a toasty 450 degrees F (230 degrees C).
  • Cut the corn kernels off the cobs and coat them in olive oil before spreading them out on a rimmed baking sheet.
  • Roast in the oven, checking often, until golden brown, for 20-25 minutes.
  • In a large bowl, mix together tomatoes, black beans, onion, jalapeno peppers, cilantro, lime juice, and garlic until well combined.
  • Take the corn out of the oven and mix it gently into the salsa. Cover and chill in the refrigerator for a minimum of 2 hours before serving.

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