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    Black Bean and Roasted Corn Salsa Recipe

    March 29, 2015 by G. Stephen Jones 1 Comment

    Jump to Recipe Print Recipe


    Black Bean and Roasted Corn Salsa

    How to Make Black Beans and Corn Salsa

    This is a very simple, chunky salsa that is wonderful served with hearty tortilla chips.  It is open to interpretation—feel free to add some cooked shrimp or other seafood to it, maybe some diced roasted chicken or even some cooked shredded pork and turn it into a wonderful anytime supper.  Leave it meatless for a filling snack or appetizer.

    Black Bean and Roasted Corn Salsa
    Print Recipe

    Black Bean and Roasted Corn Salsa Recipe

    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Course: Appetizer
    Cuisine: Mexican
    Servings: 3 - 4 cups

    Ingredients

    • 1½ cups canned black beans rinsed and drained
    • 4 ears corn kernels removed, recipe follows
    • salt and pepper to taste
    • ½ cup fresh lime juice depending on the size of your limes, 3-5
    • 3 tablespoons neutral oil light olive oil or vegetable oil
    • 1 clove garlic minced
    • 1 teaspoon ground cumin or to taste
    • 1 small red onion finely diced
    • 1-2 Serrano or jalapeno peppers minced
    • 1 can Ro-Tel juice and all (diced tomatoes and green chilies)
    • 1 ripe avocado diced
    US Customary - Metric

    Instructions

    • Whisk together lime juice, oil, garlic, salt, pepper and cumin.
    • Combine all other ingredients in a large bowl. Toss with the dressing, and refrigerate for at least four hours or overnight, stirring every couple of hours.
    • Serve with crisp tortilla chips, or even on a bed of lettuce as a salad.
    • Add 1 cup boiled popcorn shrimp, diced chicken or shredded pork, if desired.

    Roasted Corn

    • Shuck and clean the corn of all the silt
    • Neutral oil, to brush on ears
    • 1 teaspoon salt, or to taste
    • ½ teaspoon cumin, or to taste
    • Preheat oven to 400° F and arrange an oven rack in the middle of the oven.
    • Brush ears of corn lightly with neutral oil. Sprinkle with salt and cumin.
    • Place on a foil-covered baking sheet and roast for 10 minutes. Turn ears and roast for 10 more minutes, or until kernels are beginning to color.
    • You can also do this under the broiler, but watch carefully so your corn doesn’t burn.
    • Remove pan from oven and let corn cool.
    • Remove corn kernels from the cob by holding an ear vertically in the center of a large bowl or on a clean, lint-free kitchen towel on top of a cutting board.
      Make sure that one end of the ear is firmly on the bottom of the bowl/cutting board.
    • Slice kernels off with long downward strokes of your chef knife, turning ear a bit after each cut.
      Try to keep the kernels whole, but if you misjudge and just cut off the tips, don’t worry—just make another pass with your knife.

    Notes

    Enjoy with a cold Mexican beer, such as Tecate or Dos Equis.
    « Dinner at Restaurant Cerise in Bryn Mawr
    All About Slow Cookers »

    Filed Under: Appetizer Recipes, Side Dish Recipes

    I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More…

    Reader Interactions

    Comments

    1. Yes, I am! =)

      June 02, 2015 at 2:45 pm

      Yes, I do love this Salad with oven baked chicken taquitos, super super delicious! Fresh tomatoes and some chopped cilantro is great!!!

      Reply

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