Roasted Vegetable Black Bean Salsa Recipes

OVEN-ROASTED CORN AND BLACK BEAN SALSA

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.

ROASTED VEGGIE SALSA

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place poblano peppers, corn, onion, carrot, and garlic on the preheated grill. Roast for 2 to 3 minutes and remove garlic and onion. Continue roasting poblano pepper, corn, and carrot until you get a nice, even char, 3 to 4 minutes more.
• Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins and seeds.
• Cut kernels off of corn cob. Dice onions, carrots, and poblanos into medium-sized pieces. Mix garlic and 1 pinch salt together in a bowl to make a paste.
• Whisk cilantro, olive oil, lime juice, and garlic paste together in a medium bowl. Mix in roasted vegetables. Season with salt and pepper. Refrigerate until ready to serve, at least 30 minutes; serve chilled.

ROASTED CORN AND BLACK BEAN SALSA

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.

ROASTED VEGETABLE BLACK BEAN SALSA

Steps:

• Combine corn, green pepper, squash and onion in a baking pan.
• Drizzle olive oil over vegetables and season with salt and pepper, toss to coat.
• Roast in 425 degree F oven stirring once until tender and lightly browned, about 25 minutes.
• Allow to cool.
• Combine black beans, tomatoes, spices and lime juice in a large bowl.
• Add roasted vegetables.
• Cover and chill.
• Great with tortilla chips.

ROASTED CORN AND BLACK BEAN SALSA

Steps:

• 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.

ROASTED CORN AND BLACK BEAN SALSA

Steps:

• Remove silk from corn and fold the husks back over the corn. Grill on high heat until the husks are charred and the corn is tender.
• Chop onions and garlic. Place into bowl
• Juice two limes over the onions and garlic. The lime juice will start to cook the onions and garlic.
• Dice Bell Pepper and finely chop jalapeno add to bowl I like heat so I leave the seeds and ribs in my jalapeno but if you don't like heat remove the seeds and ribs.
• drain black beans and roasted tomatoes. You can always use fresh roasted tomatoes
• Rinse the black beans add to bowl
• Dice roasted tomatoes and fresh tomato, removing the seeds and as much juice as possible Add to bowl
• Finely chop cilantro add to bowl I don't like the way the stems taste so I always just remove most of the stem and finely chop
• Remove corn from the cob add to bowl
• add salt, pepper, cumin and chili powder to taste. Stir If you are going to add the cojita cheese remember that it is a rather salty cheese
• crumble cojita cheese over salsa right before serving and give a final stir I do a fine crumble and use about 1/4 a cup of the cheese but it depends on the amount of salt you have used in the salsa and how much you like cojita cheese