Roasted Tomato And Black Bean And Corn Salsa Recipe

If you crave vibrant, fresh flavors with that summery roasted twist, ROASTED TOMATO AND BLACK BEAN AND CORN SALSA might just become your new favorite staple. This salsa boasts the sweet depth of roasted tomatoes and charred corn, balanced with hearty black beans, crisp scallions, and zesty lime. Whether you serve it with crunchy tortilla chips, tuck it into tacos, or pile it high on a dinner bowl, every bite bursts with color and layers of flavor. It’s the ultimate crowd-pleaser for taco night, backyard barbecues, or anytime your meals need a flavor boost!

Ingredients You’ll Need

What I absolutely adore about this ROASTED TOMATO AND BLACK BEAN AND CORN SALSA is how it relies on a handful of basics that come together to create something spectacular. Each ingredient is here for a reason, delivering freshness, a touch of smokiness, or creaminess, so don’t skip any for the full effect!

• Tomatoes: Choose plump, ripe tomatoes for the best sweetness and juiciness—they form the bulk and body of your salsa.
• Onion: A large onion, roasted alongside the tomatoes, mellows and sweetens in the oven.
• Green Peppers: Add a garden-fresh crunch and a hint of earthiness to every scoop.
• Garlic: Roasting eight cloves ensures you get a gentle, savory bite without overwhelming the salsa.
• Jalapeño: This single pepper lends a gentle heat, but you can add more or swap for a hotter pepper if you love spice.
• Corn: Frying the corn gives it a gorgeous caramelized flavor and a pleasant chew.
• Black Beans: Drained and rinsed, black beans provide protein and heartiness, making this salsa extra satisfying.
• Scallions: These pack a fresh oniony brightness that’s delicious with every bite.
• Cilantro: Bring on that unmistakable fresh, citrusy-green flavor that makes salsa, well, salsa!
• Apple Cider Vinegar: This adds tang and helps balance all the rich roasted flavors.
• Lime: Fresh lime juice creates a zippy, sunny brightness that perks up the whole bowl.
• Salt: Don’t be shy—salt is what wakes up all your flavors, especially crucial for a big-batch salsa like this.
• Pepper: Rounds out the flavor and gives a subtle pop of heat.

How to Make ROASTED TOMATO AND BLACK BEAN AND CORN SALSA

Step 1: Roast the Tomatoes, Onion, Peppers, and Garlic

Preheat your oven to 400°F (200°C). Roughly chop those juicy tomatoes, the onion, and both green peppers, then pile them onto two baking sheets. Nestle in those garlic cloves too—the roasting transforms their sharp bite into mellow perfection. Slide everything in for 30 minutes, until beautifully soft and caramelized.

Step 2: Fry and Dress the Corn

While your veggies roast, grab a skillet and toss in the corn kernels. Over medium-high heat, fry them dry, stirring frequently, until their moisture evaporates and they begin to take on a delicious golden color. Once they look just right, remove from heat and stir in your black beans, scallions, cilantro, lime juice, apple cider vinegar, salt, and pepper.

Step 3: Pulse the Roasted Veggies

After roasting, the veggies will be juicy—so drain off any extra liquid to keep your salsa perfectly scoopable. Place the roasted vegetables and garlic in a food processor and pulse for about 10 seconds, just enough for a slightly chunky texture. You want texture, not puree!

Step 4: Combine and Mix

Scrape that glorious roasted veggie mixture into your corn and black bean bowl. Give everything a thorough mix, taking in those vivid colors and irresistible aroma. Taste and adjust with extra salt or lime juice if you like. Your ROASTED TOMATO AND BLACK BEAN AND CORN SALSA is ready to enjoy warm or chilled!

How to Serve ROASTED TOMATO AND BLACK BEAN AND CORN SALSA

Garnishes

Dress up your salsa with more chopped cilantro, a scattering of scallions, or extra slices of jalapeño for those who love it spicy. A sprinkle of flaky sea salt or a quick squeeze of lime right before serving brings everything to life. For a festive look, consider a touch of crumbled vegan feta or queso fresco.

Side Dishes

Pair this ROASTED TOMATO AND BLACK BEAN AND CORN SALSA with a big basket of tortilla chips for the absolute classic, or spoon it over tacos, nachos, or burrito bowls. It’s also a knockout alongside fresh guacamole, veggie crudites, or as a bright contrast to grilled proteins like tofu or tempeh.

Creative Ways to Present

For parties, try serving in individual mason jars or small cups for easy, portable dipping. You can also spoon your salsa into roasted bell pepper “boats,” top with avocado slices, or layer it in a trifle dish for a dramatic presentation. It’s even perfect atop baked sweet potatoes or as a vibrant topping for your favorite plant-based burgers!

Make Ahead and Storage

Storing Leftovers

This salsa is a lifesaver for advance prep! Store leftover ROASTED TOMATO AND BLACK BEAN AND CORN SALSA in clean, airtight containers or mason jars in the fridge for up to 5 days. The flavors only develop more as they mingle, so it’s even tastier the next day.

Freezing

If you’ve made a double batch (good thinking!), ROASTED TOMATO AND BLACK BEAN AND CORN SALSA freezes beautifully. Portion into freezer bags or containers, remove any extra air, and freeze for up to 3 months. Thaw overnight in the fridge before enjoying—great for winter cravings!

Reheating

You don’t need to reheat this salsa, as it’s best served chilled or at room temperature. However, if you enjoy it warm (especially on burritos or taco fillings), a gentle heat on the stove will do the trick. Just stir well and avoid boiling, which can dull those fresh flavors and colors.

FAQs

Can I use canned tomatoes instead of fresh?

Fresh tomatoes are best for that juicy, roasted flavor, but in a pinch, you can use whole canned tomatoes. Drain them well, and you might need to roast them a little less since they’re softer to begin with.

How spicy is this salsa?

With just one jalapeño, the ROASTED TOMATO AND BLACK BEAN AND CORN SALSA is mild to medium. If you like more heat, feel free to add another pepper or leave some seeds in for an extra kick!

Can I make this salsa ahead of time?

Absolutely! This is a dream recipe for make-ahead entertaining. The flavors only improve after a day or two in the fridge, making it perfect for meal prep or big gatherings.

How do I customize this salsa for my tastes?

Swap in different colored peppers, add smoked paprika for a subtle smokiness, or throw in chopped avocado for creaminess. For more heat, try serrano peppers; for a milder touch, omit the jalapeño altogether.

Is this salsa suitable for other diets?

Yes! ROASTED TOMATO AND BLACK BEAN AND CORN SALSA is naturally vegan and gluten-free, and it’s hearty enough to satisfy everyone at the table—just be sure to check your chips or serving vessels for your diet needs.

Final Thoughts

Once you try this ROASTED TOMATO AND BLACK BEAN AND CORN SALSA, I’m pretty sure it will claim a top spot in your appetizer line-up. There’s something so cozy and satisfying about that perfect blend of roasted vegetables, sweet corn, and hearty beans. Gather your ingredients, invite some friends, and dig in—this is the kind of dish that brings people together in the tastiest way!

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