Roasted Corn and Black Bean Salsa |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Roasted corn and fresh ingredients make this salsa a delicous snack with chips, or a great topper for any of your mexican/spanish dishes. I made it for some friends on Fiesta Night , there were NO left overs- They were eating it by the spoonfuls! I hope you enjoy it just as much as we did. Also has a very light and fresh flavor. Ingredients:
2 ears corn, roasted |
1 (16 ounce) can black beans, rinsed and drained |
1 fresh jalapeno, thinly sliced |
1/2 onion, diced |
2 garlic cloves, minced |
1/2 bunch fresh cilantro |
1 lime |
2 cups cherry tomatoes or 2 cups grape tomatoes, quartered |
2 dashes salt |
1/4 cup medium hot salsa, strained |
Directions:
1. Roast corn in oven for 1- 11/2 hours at 400 degrees F. Let cool before removing corn kernals from cob in a bowl.
2. In a medium bowl place rinsed and drained black beans, roasted corn kernals, chopped onion, minced garlic, chopped cilantro, jalepeno, tomatoes, and salt.
3. Cut lime in half and squeeze juice over ingredients.
4. Use small hole strainer, pour salsa into strainer over mixture and press down to squeeze out all the juice you can. I throw away the rest, so do what suits your taste the best.
5. Mix all ingredients thoroughly, add more lime juice or salt as needed for desired consistancy/ taste.
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