Roasted Corn and Black Bean Salsa |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 20 |
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Colorful and delicious salsa! A crowd pleaser! Enjoy with tortilla chips! Ingredients:
2 (15 ounce) cans black beans, rinsed, drained |
1 lb roasted corn |
1 cup cilantro (two bunches) |
1/2 red bell pepper, chopped |
1/2 red onion, chopped |
5 roma tomatoes, chopped |
1 jalapeno pepper, chopped |
2 teaspoons fresh minced garlic |
2 large avocados, peeled, chopped |
1/2 tablespoon kosher salt |
1 tablespoon garlic salt |
1 teaspoon cumin |
9 tablespoons fresh lime juice, about five limes |
7 tablespoons extra virgin olive oil |
2 tablespoons cider vinegar |
Directions:
1. To roast the corn, thaw frozen corn and toss with 2 tablespoons extra virgin olive oil. Roast in a 450 degree oven for about 20 minutes, with some kernels becoming light golden brown. Remove from oven and cool. In a large bowl, combine all of the ingredients with the roasted corn.
2. For the dressing, combine all dressing incredients and whisk together. Toss above salsa mixture with dressing. To prevent the avocados from discoloring dip in dressing mixture immediately after chopping.
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