Oven Roasted Corn And Black Bean Salsa Recipes

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BLACK BEAN AND ROASTED CORN SALSA



Black Bean and Roasted Corn Salsa image

Try our NEW recipes for our NEW line of Seasoned Steamers. Deliciously seasoned Honey Roasted Sweet Corn mixed into a healthy salsa for easy eating with tortilla chips.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 1h20m

Yield 32

Number Of Ingredients 11

1 bag (11.8 oz) frozen honey roasted sweet corn
1 can (15 oz) black beans, drained, rinsed
1/2 cup chopped plum (Roma) tomato (1 small)
1 medium jalapeño chile, seeded, finely chopped (about 1 tablespoon)
2 tablespoons chopped fresh cilantro
2 tablespoons chopped red onion
1/2 teaspoon ground cumin
1/2 teaspoon salt
2 tablespoons olive oil
1 tablespoon lime juice
roasted veggie zesty Cheddar tortilla chips, if desired

Steps:

  • Cook corn as directed on bag; cool 10 minutes.
  • Meanwhile, in large bowl, mix remaining ingredients except tortilla chips. Stir in corn; mix well. Cover; refrigerate 1 hour to blend flavors.
  • Serve with tortilla chips.

Nutrition Facts : Calories 35, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 0 g, TransFat 0 g

ROASTED CORN AND BLACK BEAN SALSA



Roasted Corn and Black Bean Salsa image

Make and share this Roasted Corn and Black Bean Salsa recipe from Food.com.

Provided by ohcarolita

Categories     Black Beans

Time 40m

Yield 20 serving(s)

Number Of Ingredients 15

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

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 152.3, Fat 8.8, SaturatedFat 1.3, Sodium 178.8, Carbohydrate 16.3, Fiber 5.3, Sugar 2, Protein 4.3

OVEN-ROASTED CORN AND BLACK BEAN SALSA



Oven-Roasted Corn and Black Bean Salsa image

This is a great oven-roasted salsa recipe that utilizes fresh tomatoes and sweet corn. Great for that end-of-the- summer overabundance of tomatoes! My family is a big fan of salsa so this recipe makes a large batch.

Provided by Stephanie Ferguson

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 2h50m

Yield 16

Number Of Ingredients 9

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
⅓ cup chopped fresh cilantro
4 tablespoons lime juice
3 cloves garlic, finely diced

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Slice corn off of cobs and toss with olive oil. Spread across a rimmed baking sheet.
  • Roast in the preheated oven, checking frequently, for 20 to 25 minutes.
  • Meanwhile, combine tomatoes, black beans, onion, jalapeno peppers, cilantro, lime juice, and garlic in a large bowl. Stir to combine.
  • Remove corn from the oven and stir into salsa. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 101.2 calories, Carbohydrate 17.3 g, Fat 2.3 g, Fiber 5.4 g, Protein 4.7 g, SaturatedFat 0.3 g, Sodium 211.8 mg, Sugar 3.1 g

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