Roasted Corn and Black Bean Salsa
- Ready In:
- 40mins
- Ingredients:
- 15
- Serves:
-
10
ingredients
-
Salsa Ingredients
- 2 (7 1/2 ounce) cans black beans, rinsed, drained
- 1⁄2 lb roasted corn
- 1⁄2 cup cilantro (two bunches)
- 1⁄4 red bell pepper, chopped
- 1⁄4 red onion, chopped
- 2 1⁄2 roma tomatoes, chopped
- 1⁄2 jalapeno pepper, chopped
- 1 teaspoon fresh minced garlic
- 1 large avocados, peeled, chopped
-
Dressing Ingredients
- 1⁄4 tablespoon kosher salt
- 1⁄2 tablespoon garlic salt
- 1⁄2 teaspoon cumin
- 4 1⁄2 tablespoons fresh lime juice, about five limes
- 3 1⁄2 tablespoons extra virgin olive oil
- 1 tablespoon cider vinegar
directions
- To roast the corn, thaw frozen corn and toss with 2 tablespoons extra virgin olive oil. Roast in a 450 degree oven for about 20 minutes, with some kernels becoming light golden brown. Remove from oven and cool. In a large bowl, combine all of the ingredients with the roasted corn.
- For the dressing, combine all dressing incredients and whisk together. Toss above salsa mixture with dressing. To prevent the avocados from discoloring dip in dressing mixture immediately after chopping.
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RECIPE SUBMITTED BY
ohcarolita
Phoenix