Roasted Corn and Black Bean Salsa
Fresh and simple roasted corn and black bean salsa is bursting with flavor. The salsa comes together in no time with a drizzle of lime to bring the flavors together.
Servings: 8
Ingredients
- 2 ears Corn
- 1 tbsp Olive Oil
- ½ tsp Chili Powder
- 1 can Black Beans
- 1 Tomato
- ½ Red Onion
- 1 lime
- 12 stems of Cilantro or a small bunch
Instructions
- Carefully cut the corn off the cob. Toss the corn kernels in olive oil and chili powder. Season with salt and pepper to taste. Roast the corn in a 425-degree oven for 15 minutes or until the corn is caramelized.
- While the corn is roasting, dice the red onion and tomatoes. Rough chop the cilantro. Open and drain the canned black beans and rinse well in a strainer to remove any canning liquid.
- In a medium sized bowl add the roasted corn, black beans, diced red onion, diced tomatoes, and cilantro. Squeeze the lime over the salsa and mix well. Season with salt and pepper to taste. If serving the salsa immediately then transfer the salsa to a serving bowl. Or store in an airtight container in the refrigerator. Enjoy!
Notes
You can store the salsa in an airtight container in the refrigerator for up to 5 days.