Roasted Corn and Black Bean Salsa |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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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. 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:
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.
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