Black Bean and Roasted Corn Salsa
A simple roasted corn and black bean salsa with tomatoes, cilantro and garlic for a bright, hearty scoop or topping.
Prep 20 min · Cook 15 min · Total 40 min · Makes about 6 cups
Ingredients
- 4 ears of corn
- 2 tablespoon olive oil
- 1 garlic clove, minced
- 2 cups canned black beans
- 4 plum tomatoes, diced
- 1/4 cup chopped cilantro leaves
- Salt
Directions
- Heat the oven to 350ºF. Pull away the tough outer layers from the stalk, and remove the silk from the top of the cob. Bake the corn for 15 minutes. Once it has finished cooking and is cool enough to hold, take off the remaining stalk and silk, then slice the kernels from the cobs.
- While the corn is in the oven, stir the olive oil, garlic clove, black beans, tomatoes, and cilantro leaves together in a large bowl. Fold in the corn kernels, then add salt until it tastes right.