Roasted Corn and Black Bean Salsa

Name: Roasted Corn and Black Bean Salsa
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3 cups.
Cuisine: North America, Mexican
Ingredients: 2 cups frozen corn, thawed and undrained; 1/4 cup chopped sweet red pepper; 1/4 cup chopped green pepper; 1/4 cup vegetable oil; 2 garlic cloves, chopped; 1 teaspoon ground cumin; 1 teaspoon chili powder; Dash salt; 1 can (15 ounces) black beans, rinsed and drained; 1 tablespoon minced fresh cilantro; Tortilla chips

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Total Time

Prep/Total Time: 25 min.

Makes

3 cups

Sometimes I'll turn this into individual appetizers by putting a spoonful of salsa in a tortilla chip scoop, then topping with a small dollop of sour cream.

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Ingredients

2 cups frozen corn, thawed and undrained
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
1/4 cup vegetable oil
2 garlic cloves, chopped
1 teaspoon ground cumin
1 teaspoon chili powder
Dash salt
1 can (15 ounces) black beans, rinsed and drained
1 tablespoon minced fresh cilantro
Tortilla chips

Directions

In a small bowl, combine the corn and peppers. In another bowl, whisk the oil, garlic, cumin, chili powder and salt. Drizzle over vegetables and toss to coat. Place in a single layer in an ungreased 15x10x1-in. baking pan.
Bake, uncovered, at 425° for 10-15 minutes or until peppers are tender. Cool slightly. Transfer to a serving bowl; stir in the black beans and cilantro. Serve with tortilla chips.

Nutrition Facts

1/4 cup: 96 calories, 5g fat (1g saturated fat), 0 cholesterol, 83mg sodium, 11g carbohydrate (1g sugars, 2g fiber), 3g protein.

Roasted Corn and Black Bean Salsa

Total Time

Makes

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