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Roasted Corn and Black Bean Salsa Recipe

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.

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12 Servings
Prep/Total Time: 25 min.

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

Directions

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.
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. Yield: 3 cups.

Nutrition Facts: 1 serving (1/4 cup) equals 96 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 83 mg sodium, 11 g carbohydrate, 2 g fiber, 3 g protein.

Roasted Corn and Black Bean Salsa published in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p201

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