Back to Roasted Corn and Black Bean Salsa

Print Options


Card Sizes


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.
TOTAL TIME: Prep/Total Time: 25 min. YIELD:12 servings


  • 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


  • 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 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

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

Reviews for Roasted Corn and Black Bean Salsa

Loading Image

Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.