Oven-Roasted Corn and Black Bean Salsa
Recipe by Stephanie Ferguson from allrecipes.com
Dinner,Appetizer 3 Hr. 50 Mins.
Ingredients
16
16 servings
- •4 ears sweet corn
- •2 tablespoons olive oil
- •6 large tomatoes, chopped
- •2 (15 ounce) cans black beans, rinsed and drained
- •1 large onion, diced
- •2 jalapeno peppers, finely chopped
- •⅓ cup chopped fresh cilantro
- •4 tablespoons lime juice
- •3 cloves garlic, finely diced
Instructions
- Preheat the oven to 450 degrees F (230 degrees C).
- Slice corn off of cobs and toss with olive oil. Spread across a rimmed baking sheet.
- Roast in the preheated oven, checking frequently, for 20 to 25 minutes.
- Meanwhile, combine tomatoes, black beans, onion, jalapeno peppers, cilantro, lime juice, and garlic in a large bowl. Stir to combine.
- Remove corn from the oven and stir into salsa. Cover and refrigerate for at least 2 hours before serving.
Nutritional Facts
Per 16 servings
- Calories: 101
- Carbohydrate: 17g
- Fat: 2g
- Fiber: 5g
- Protein: 5g
- Sugar: 3g
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