A great summertime meal!
~ Roasted Corn and Black Bean Salsa ~
1 pound package frozen niblet corn thawed
3 Tblsp oil (canola or olive)
1 Tblsp. salt
3/4 Tsp cumin powder
6 Tblsp fresh lime juice
5 Tblsp oil
2 Tblsp cider vinegar
1 cup chopped cilantro
1/2 cup chopped red onion
3 plum tomatoes chopped
2 jalapeno peppers chopped
1 red pepper chopped
2 tsp minced garlic (from a jar is fine)
2 15 oz. cans black beans, drained and rinsed
2 large avocados chopped
~ Preheat oven to 450 degrees. Toss corn with 3 T. oil on baking sheet. Bake for 18- 22 minutes until golden brown stirring frequently.
~ Combine salt, cumin, lime juice, oil and vinegar. Shake well in a jar.
~ In a large bowl, combine rest of chopped ingredients. Add beans and
corn. Add avocado, and dressing last and toss gently.
~ Refrigerate for up to 6 hours. Serve same day you make it.
~ Serves 16 easily!
Salsa is great for a crowd, cookout, etc.
I halved the recipe when I made it and only added avocado & cilantro to each half of the recipe when serving for. Just the two of us.
1/4 cup BBQ sauce (I used KC Masterpiece Original)
1/2 small red onion, sliced or julienned
1/2 tsp. ground cumin
1/2 tsp. chili powder
1 can Rotel tomatoes, undrained (I used Original)
1 cup shredded triple cheddar cheese
1/3 cup chopped green onions