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    You are in: Home / Recipes / Roasted Corn and Black Bean Salsa Recipe
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    Roasted Corn and Black Bean Salsa

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Surround Sound's Note:

    Roasted corn and fresh ingredients make this salsa a delicous snack with chips, or a great topper for any of your mexican/spanish dishes. I made it for some friends on "Fiesta Night", there were NO left overs- They were eating it by the spoonfuls! I hope you enjoy it just as much as we did. Also has a very light and fresh flavor.

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    Units: US | Metric


    1. 1
      Roast corn in oven for 1- 11/2 hours at 400 degrees F. Let cool before removing corn kernals from cob in a bowl.
    2. 2
      In a medium bowl place rinsed and drained black beans, roasted corn kernals, chopped onion, minced garlic, chopped cilantro, jalepeno, tomatoes, and salt.
    3. 3
      Cut lime in half and squeeze juice over ingredients.
    4. 4
      Use small hole strainer, pour salsa into strainer over mixture and press down to squeeze out all the juice you can. I throw away the rest, so do what suits your taste the best.
    5. 5
      Mix all ingredients thoroughly, add more lime juice or salt as needed for desired consistancy/ taste.

    Ratings & Reviews:


    Nutritional Facts for Roasted Corn and Black Bean Salsa

    Serving Size: 1 (170 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 200.1
    Calories from Fat 12
    Total Fat 1.4 g
    Saturated Fat 0.2 g
    Cholesterol 0.0 mg
    Sodium 94.8 mg
    Total Carbohydrate 41.1 g
    Dietary Fiber 10.5 g
    Sugars 4.8 g
    Protein 10.3 g

    The following items or measurements are not included:

    medium hot salsa

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