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Roasted Corn and Black Bean Salsa


  • 2 large ears corn, roasted
  • 1 (16 oz) can black beans, rinsed & drained
  • 1 fresh jalapeño, thinly sliced
  • ½ onion, diced
  • 2 garlic cloves, minced
  • ½ bunch fresh cilantro
  • 1 lime
  • 2 cups cherry or grape tomatoes, quartered
  • 2 dashes salt


  1. Roast corn in oven for 1-1 ½ hours at 400o F. Let cool before removing corn kernels from cob in a bowl.
  2. In a medium bowl place rinsed & drained black beans, roasted corn kernels, chopped onion, minced garlic, chopped cilantro, jalapeño, tomatoes, and salt.
  3. Cut lime in half and squeeze juice over ingredients.
  4. Use a small hole strainer, pour salsa into strainer over mixture and press down to squeeze out all the juice you can. Discard the remaining salsa.
  5. Mix all ingredients thoroughly, add more lime juice or salt as needed for desired consistency/taste.

Yield: 6 servings
Serving Size: ¾ cup
Source: BWH Pavillion

Roasted Corn and Black Bean Salsa Nutrition Label


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