Roasted Corn & Black Bean Salsa from LexEats.com

Roasted Corn & Black Bean Salsa

I love the combination of corn and beans. In college, one of our go-to “meals” consisted of dumping a can of corn and a can of beans in a bowl, mixing it up and dipping with tortilla chips. So, for girls night (TGIT – amirite??) I wanted to upgrade this classic combination. What I came up with is a restaurant-style, smooth salsa littered with sweet, roasted corn and hearty black beans. I used fresh corn leftover from this summer’s bounty, but you could also use a bag of frozen corn.

dip and chip close up

Roasted Corn & Black Bean Salsa
Yields 3
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients
  1. 2 cups fresh or frozen corn
  2. 1 can no-salt-added black beans, drained and rinsed
  3. 2 medium tomatoes, cut into chunks
  4. 1/2 medium onion, cut into chunks
  5. 2 cloves fresh garlic
  6. 1 bunch parsley (about 2 tablespoons)
  7. 1 tablespoon lemon juice
  8. 1 teaspoon salt
  9. 1 tablespoon olive oil
  10. Additional salt and pepper to taste
Instructions
  1. Preheat oven to 350 degrees. Spread corn on a baking sheet. Season with salt and pepper and drizzle with olive oil. Place in the oven and roast for 20-30 minutes, until corn develops golden brown color.
  2. While corn is roasting prep the salsa. Place tomatoes, onion, garlic, parsley, lemon juice and the 1 teaspoon of salt in food processor and pulse for 1-2 minutes until thoroughly combined.
  3. After corn is done, pour salsa into a bowl with the corn and beans. Stir to combine and you're ready to dip away!
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Roasted Corn & Black Bean Salsa from LexEats.com
Your food processor does all the work for you to create a smooth, restaurant-style salsa!

chip dipping salsa

One Comment

  1. Katherine Gudgel

    i liked the recipes very easy to follow. Thought the layout page was terrific, bright, clean and concise

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