Prep 15 mins
Cook 25 mins
It is summer time and I wanted to use some of the garden vegetables. I found a black bean salsa recipe (#60617) on recipezaar. It sounded good, but I made roasted potatoes the night before and I had zucchini and yellow squash, onions and a green pepper at home, so I combined the one recipe with the other. Oh did it turn out well. It tasted better that most salsas that I get at restaurants. It isn't that spicy, but very flavorful and perfect for the summer time. It is great with tortilla chips and beer. This recipe can probably be halved easily.
- 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
- 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.
I loved it! Used real spicy tortilla chips with it and thought it was perfect with a cold beer or lemonade Mitzi
I thought there was something missing. I liked it, but I don't know that I would make it again. I added chopped jalapenos but it was still a little bland.
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!