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

    Roasted Vegetable Black Bean Salsa. Photo by Leasa2

    1/1 Photo of Roasted Vegetable Black Bean Salsa

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Karen in St. Louis's Note:

    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.

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    Units: US | Metric


    1. 1
      Combine corn, green pepper, squash and onion in a baking pan.
    2. 2
      Drizzle olive oil over vegetables and season with salt and pepper, toss to coat.
    3. 3
      Roast in 425 degree F oven stirring once until tender and lightly browned, about 25 minutes.
    4. 4
      Allow to cool.
    5. 5
      Combine black beans, tomatoes, spices and lime juice in a large bowl.
    6. 6
      Add roasted vegetables.
    7. 7
      Cover and chill.
    8. 8
      Great with tortilla chips.

    Browse Our Top Black Beans Recipes

    Ratings & Reviews:

    • on July 27, 2004


      I loved it! Used real spicy tortilla chips with it and thought it was perfect with a cold beer or lemonade Mitzi

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    • on July 25, 2004


      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.

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    • on July 22, 2004


      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!

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    Nutritional Facts for Roasted Vegetable Black Bean Salsa

    Serving Size: 1 (2259 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 181.4
    Calories from Fat 25
    Total Fat 2.8 g
    Saturated Fat 0.4 g
    Cholesterol 0.0 mg
    Sodium 23.3 mg
    Total Carbohydrate 33.8 g
    Dietary Fiber 9.2 g
    Sugars 3.2 g
    Protein 9.1 g

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