Roasted Vegetable Black Bean Salsa
photo by Leasa2
- Ready In:
- 40mins
- Ingredients:
- 13
- Yields:
-
9 cups
ingredients
- 2 (15 ounce) cans black beans, drained and rinsed well
- 1 (16 ounce) bag frozen corn
- 1 large green pepper, diced
- 1 lb zucchini or 1 lb yellow squash, diced
- 1 large red onion, diced
- 2 large tomatoes, diced
- 2 teaspoons cilantro
- 2 teaspoons minced garlic
- 1 tablespoon cumin
- 4 teaspoons chili powder
- 4 teaspoons lime juice
- 1 tablespoon olive oil
- salt and pepper, to taste
directions
- Combine corn, green pepper, squash and onion in a baking pan.
- Drizzle olive oil over vegetables and season with salt and pepper, toss to coat.
- Roast in 425 degree F oven stirring once until tender and lightly browned, about 25 minutes.
- Allow to cool.
- Combine black beans, tomatoes, spices and lime juice in a large bowl.
- Add roasted vegetables.
- Cover and chill.
- Great with tortilla chips.
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Reviews
-
This is the first homemade salsa that I have really loved! I made a few minor changes- I only used one can of beans, I used a whole small yellow squash and a bit of zucchini, too. I used a 28 oz. can of drained diced tomatoes and one fresh tomato and added 2 diced canned jalapinos to add a little "kick". I also used an 11oz. can of shoepeg corn because it is not as sweet as some of the other varieties of corn. What a great recipe! Thanks, Karen!