Oven-Roasted Corn and Black Bean Salsa

This is a great oven-roasted salsa recipe that utilizes fresh tomatoes and sweet corn. Great for that end-of-the- summer overabundance of tomatoes! My family is a big fan of salsa so this recipe makes a large batch.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 101 Calories

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 (15 ounce) cans black beans, rinsed and drained
• ⅓ cup chopped fresh cilantro
• 4 ears sweet corn
• 6 large tomatoes, chopped
• 2 jalapeno peppers, finely chopped
• 4 tablespoons lime juice
• 3 cloves garlic, finely diced

Recipe Instructions

Step 1

Preheat the oven to 450 degrees F (230 degrees C).

Step 2

Slice corn off of cobs and toss with olive oil. Spread across a rimmed baking sheet.

Step 3

Roast in the preheated oven, checking frequently, for 20 to 25 minutes.

Step 4

Meanwhile, combine tomatoes, black beans, onion, jalapeno peppers, cilantro, lime juice, and garlic in a large bowl. Stir to combine.

Step 5

Remove corn from the oven and stir into salsa. Cover and refrigerate for at least 2 hours before serving.