Best 3 Roasted Corn And Black Bean Salsa Recipes

Roasted Corn and Black Bean Salsa: A Vibrant and Flavorful Treat for Your Taste Buds!

In this article, we embark on a culinary journey to discover the tantalizing flavors of roasted corn and black bean salsa. This vibrant and versatile dish is a symphony of textures and tastes that will awaken your senses and leave you craving more. Whether you're hosting a summer barbecue, planning a Mexican-inspired feast, or simply seeking a refreshing snack, this roasted corn and black bean salsa is the perfect complement to any occasion. So, get ready to embark on a flavor adventure as we uncover the secrets behind creating the most delectable roasted corn and black bean salsa that will tantalize your taste buds and leave you utterly satisfied.

Let's cook with our recipes!

OVEN-ROASTED CORN AND BLACK BEAN SALSA

Oven-Roasted Corn and Black Bean Salsa image

This is a great oven-roasted salsa recipe that utilizes fresh tomatoes and sweet corn. Great for that end-of-the- summer overabundance of tomatoes! My family is a big fan of salsa so this recipe makes a large batch.

Provided by Stephanie Ferguson

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Time 2h50m

Yield 16

Number Of Ingredients 9

Ingredients

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

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.

Nutrition Facts : Calories 101.2 calories, Carbohydrate 17.3 g, Fat 2.3 g, Fiber 5.4 g, Protein 4.7 g, SaturatedFat 0.3 g, Sodium 211.8 mg, Sugar 3.1 g

ROASTED CORN AND BLACK BEAN SALSA

Roasted Corn and Black Bean Salsa image

Sometimes I'll turn this into individual appetizers by putting a spoonful of salsa in a tortilla chip scoop, then topping with a small dollop of sour cream.

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 3 cups.

Number Of Ingredients 11

Ingredients

2 cups frozen corn, thawed and undrained
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
1/4 cup vegetable oil
2 garlic cloves, chopped
1 teaspoon ground cumin
1 teaspoon chili powder
Dash salt
1 can (15 ounces) black beans, rinsed and drained
1 tablespoon minced fresh cilantro
Tortilla chips

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.

Nutrition Facts : Calories 96 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 83mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.

BLACK BEAN AND ROASTED CORN SALSA

Black Bean and Roasted Corn Salsa image

Try our NEW recipes for our NEW line of Seasoned Steamers. Deliciously seasoned Honey Roasted Sweet Corn mixed into a healthy salsa for easy eating with tortilla chips.

Provided by By Betty Crocker Kitchens

Categories Condiment

Time 1h20m

Yield 32

Number Of Ingredients 11

Ingredients

1 bag (11.8 oz) frozen honey roasted sweet corn
1 can (15 oz) black beans, drained, rinsed
1/2 cup chopped plum (Roma) tomato (1 small)
1 medium jalapeño chile, seeded, finely chopped (about 1 tablespoon)
2 tablespoons chopped fresh cilantro
2 tablespoons chopped red onion
1/2 teaspoon ground cumin
1/2 teaspoon salt
2 tablespoons olive oil
1 tablespoon lime juice
roasted veggie zesty Cheddar tortilla chips, if desired

Steps:

Cook corn as directed on bag; cool 10 minutes.
Meanwhile, in large bowl, mix remaining ingredients except tortilla chips. Stir in corn; mix well. Cover; refrigerate 1 hour to blend flavors.
Serve with tortilla chips.

Nutrition Facts : Calories 35, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 0 g, TransFat 0 g

Tips:

For the best flavor, use fresh corn on the cob. If you don't have fresh corn, you can use frozen corn, but be sure to thaw it completely before using.
Roasting the corn adds a delicious smoky flavor. You can roast the corn in the oven or on the grill.
When choosing black beans, look for ones that are firm and not wrinkled. You can use canned or dried black beans for this recipe.
If you don't have any cilantro on hand, you can substitute parsley or basil.
Serve the salsa fresh for the best flavor. You can also store it in the refrigerator for up to 3 days.

Conclusion:

This roasted corn and black bean salsa is a delicious and easy-to-make appetizer or side dish. It's perfect for summer gatherings or potlucks. The roasted corn adds a smoky flavor, while the black beans and tomatoes add heartiness and freshness. This salsa is also a great way to use up leftover corn on the cob.