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Oven-Roasted Corn and Black Bean Salsa

Directions

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

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.

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Appetizer & Snack Recipes	Bread Recipes
Breakfast and Brunch Recipes	Cooking Style