Charred Corn and Black Bean Salsa

By using your oven's broiler, you can easily blend up this smoky, charred corn and black bean salsa recipe that goes well with any Mexican-style dish.

• Preparation Time: 15 mins
• Cooking Time: 5 mins
• Total Time: 20 mins
• Calories: 103 Calories

Ingredients

• 1 teaspoon salt
• 2 teaspoons olive oil
• 1 (15 ounce) can black beans, rinsed and drained
• 2 teaspoons chili powder
• 1 cup corn
• 1 large tomato, sliced
• 1 teaspoon cumin
• 6 cloves garlic, halved
• 1 jalapeno pepper, seeded and halved
• 1 (15 ounce) can fire-roasted tomatoes
• 0.5 lime, juiced

Recipe Instructions

Step 1

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Step 2

Toss corn, sliced tomato, jalapeño, garlic, and olive oil together in a large bowl to lightly coat; spread vegetables on a baking sheet.

Step 3

Broil in the preheated oven until vegetables begin to char, about 5 minutes. Cool slightly, about 5 minutes.

Step 4

Transfer charred vegetables to the bowl of a food processor. Add black beans, fire-roasted tomatoes, lime juice, chili powder, cumin, and salt; blend to desired consistency.