Oven-Roasted Corn and Black Bean Salsa
4 ears sweet corn
2 tablespoons olive oil
6 large tomatoes
2 (15 ounce) cans black beans
rinsed and drained
1 large onion
2 jalapeno peppers
⅓ cup chopped fresh cilantro
4 tablespoons lime juice
3 cloves garlic
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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