Roasted Corn and Black Bean Salsa Recipe


  • 2 cups frozen corn, thawed and undrained
  • ¼ cup chopped sweet red pepper
  • ¼ cup chopped green pepper
  • ¼ cup vegetable oil
  • 1 teaspoon chili powder
  • Dash salt
  • 1 can (15 ounces) black beans, rinsed and drained
  • + 4 more ingredients
    • 1 tablespoon minced fresh cilantro
    • Tortilla chips
    • 2 garlic cloves, chopped
    • 1 teaspoon ground cumin

1. 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 15-in. x 10-in. x 1-in. baking pan. 2. Bake, uncovered, at 425° for 10-15 minutes or until pep...

View full recipe at SpringPad


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