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

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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.