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.
Roasted Corn & Black Bean Salsa
2015-10-01 16:56:47
Yields 3
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients
- 2 cups fresh or frozen corn
- 1 can no-salt-added black beans, drained and rinsed
- 2 medium tomatoes, cut into chunks
- 1/2 medium onion, cut into chunks
- 2 cloves fresh garlic
- 1 bunch parsley (about 2 tablespoons)
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 tablespoon olive oil
- Additional salt and pepper to taste
Instructions
- 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.
- 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.
- After corn is done, pour salsa into a bowl with the corn and beans. Stir to combine and you're ready to dip away!
Lex Eats https://lexeats.com/
i liked the recipes very easy to follow. Thought the layout page was terrific, bright, clean and concise