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Roasted Corn and Black Bean Salsa

 Roasted Corn and Black Bean Salsa
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.
12 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
Nutritional Facts: 1 serving (1/4 cup) equals 96 calories,

2 of 2

Roasted Corn and Black Bean Salsa (continued)

Nutritional Facts: 5 g fat (1 g saturated fat), 0 cholesterol, 83 mg sodium, 11 g carbohydrate, 2 g fiber, 3 g protein.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.