ROASTED TOMATO AND BLACK BEAN AND CORN SALSA Recipe
This Roasted Tomato and Black Bean and Corn Salsa is a flavorful and colorful dish that combines the sweetness of roasted corn, the freshness of tomatoes, and the heartiness of black beans. Perfect for Taco Night or as a vibrant Summer Side Dish.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Category: Appetizer
- Method: Roasting
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Roasted Vegetables:
- 10 large tomatoes, cored (about 5 lbs / 2.27 kg)
- 1 large onion
- 2 green peppers
- 8 garlic cloves
- 1 jalapeño
Salsa Mix:
- 1 cup corn (about 150 g)
- 1 (15 oz / 425 g) can black beans, drained and rinsed
- 1/2 cup (about 50 g) scallions, diced
- 1/2 cup (about 8 g) cilantro, chopped
- 1/4 cup (60 ml) apple cider vinegar
- 1 lime, juiced (about 2 tbsp / 30 ml)
- 1 tablespoon salt
- 1/2 tablespoon pepper
Instructions
- Preheat oven to 400°F / 200°C. Roughly chop tomatoes, onion, and peppers. Place them on two baking sheets with garlic. Bake for 30 minutes.
- In a pan, fry the corn until the liquid is removed, stirring so it doesn’t burn. Turn off heat and add black beans, scallions, cilantro, lime juice, vinegar, salt, and pepper.
- Drain extra juice from roasted vegetables, then place them in a food processor. Pulse for about 10 seconds so it stays slightly chunky.
- Mix roasted vegetables into the corn and bean mixture.
- For storage, either fill clean mason jars and refrigerate or freeze, or portion into freezer bags for long-term storage. Enjoy!
Notes
- Experiment with different types of peppers for varying heat levels.
- For a smoky flavor, consider grilling the vegetables instead of roasting.
- Always taste and adjust the salt and lime juice to your preference.
Nutrition
- Serving Size: 1 cup
- Calories: 120 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 2 g
- Saturated Fat: 0 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 7 g
- Protein: 5 g
- Cholesterol: 0 mg
