Oven-Roasted Corn and Black Bean Salsa
Description
Perfect for summer entertaining and feeding a crowd, this oven-roasted corn and black bean salsa is given fresh, zesty flavor thanks to jalapenos, cilantro, and lime juice.
Ingredients
•
4 ears sweet corn
•
2 tablespoons olive oil
•
6 large tomatoes, chopped
•
2 (15 ounce) cans black beans, rinsed and drained
•
1 large onion, diced
•
2 jalapeno peppers, finely chopped
•
1/3 cup chopped fresh cilantro
•
4 tablespoons lime juice
•
3 cloves garlic, finely diced
Directions
1
Preheat the oven to 450 degrees F (230 degrees C).
2
Slice corn off of cobs and toss with olive oil. Spread across a rimmed baking sheet.
3
Roast in the preheated oven, checking frequently, for 20 to 25 minutes.
4
Meanwhile, combine tomatoes, black beans, onion, jalapeno peppers, cilantro, lime juice, and garlic in a large bowl. Stir to combine.
5
Remove corn from the oven and stir into salsa. Cover and refrigerate for at least 2 hours before serving.